Connect with Us:

• Facebook
• Twitter
• Flickr
• RSS

Beans and Franks Bake

• Ingredients

  • 2 (8.5 ounce) packages corn bread/muffin mix
  • 1 (28 ounce) can baked beans
  • 4 hot dogs, halved lengthwise and sliced
  • 1/2 pound sliced bacon, cooked and crumbled
  • 1 cup ketchup
  • 1/2 cup packed brown sugar
  • 1/2 cup chopped onion
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese

• Directions

  1. Preheat oven to 350 degrees.
  2. Prepare corn bread batter according to package directions; set aside.
  3. In a large bowl, combine the beans, hot dogs, bacon, ketchup, brown sugar and onion. Transfer to two greased 8-inch square baking dishes. Dividing ingredients evenly between the two casseroles, sprinkle bean mixture with cheese; top with corn bread batter by dropping by large spoonfuls until most of casserole surface is covered.
  4. Bake one casserole, uncovered, for 40 to 45 minutes or until toothpick inserted in center of corn bread comes out clean. Serve with fresh vegetables such as carrot and celery sticks and wedges of cucumber.
  5. Cover and freeze the remaining casserole for up to 3 months. To use: Remove from freezer 30 minutes before baking. Cover and bake at 350 degrees for 40 minutes. Uncover; bake 15 to 20 minutes longer or until heated through.
• • Yields: Makes two casseroles with 4 servings each

Back to Kay's Kitchen Recipe Collection