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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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âI have made this casserole several times, and itâs always a hit,â reports Roxanne VanGelder of Rochester, New Hampshire. The kid-pleasing combo has a sweet flavor from the baked beans and the corn bread topping. âThe recipe saves on pans to wash if all were cooked separately,â Roxanne adds. Ingredients:
2 packages (8-1/2 ounces each) corn bread/muffin mix |
1 can (28 ounces) baked beans |
4 hot dogs, 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. Prepare corn bread batter according to package directions; set aside. In a large bowl, combine the beans, hot dogs, bacon, ketchup, brown sugar and onion. Transfer to two greased 8-in. square baking dishes. Sprinkle with cheese; top with corn bread batter.
2. Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean.
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. Yield: 2 casseroles (4 servings each).
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