Beans and Franks Bake
TOTAL TIME: Prep: 20 min. Bake: 40 min.
YIELD: 2 casseroles (4 servings each).
I have made this beans and franks casserole several times, and it’s always a hit. The kid-pleasing combo has a sweet flavor from the baked beans and the cornbread topping. The recipe saves on pans to wash if all were cooked separately. —Roxanne VanGelder, Rochester, New Hampshire
Ingredients
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2 packages (8-1/2 ounces each) cornbread/muffin mix
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1 can (28 ounces) baked beans
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4 hot dogs, sliced
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1/2 pound sliced bacon, cooked and crumbled
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1 cup ketchup
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1/2 cup packed brown sugar
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1/2 cup chopped onion
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2 cups shredded part-skim mozzarella cheese
Directions
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1.
Prepare cornbread batter according to package directions; set aside. In a large bowl, combine the beans, hot dogs, bacon, ketchup, brown sugar and onion. Transfer to 2 greased 8-in. square baking dishes. Sprinkle with cheese; top with cornbread batter.
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2.
Cover and freeze 1 casserole for up to 3 months. Bake the second casserole, uncovered, at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean.
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3.
To use frozen casserole: Remove from the freezer 30 minutes before baking. Cover and bake at 350° for 40 minutes. Uncover; bake 15-20 minutes longer or until heated through.
Nutrition Facts
1 serving: 687 calories, 28g fat (11g saturated fat), 96mg cholesterol, 1886mg sodium, 88g carbohydrate (36g sugars, 10g fiber), 24g protein.
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