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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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We ate this corn bread-topped casserole often when our children were growing up, and it was always well received, shares Marilyn Hoiten of Rockford, Illinois. It's so easy to throw together after work that I still make it for my husband and me. Ingredients:
2 cans (16 ounces each) pork and beans |
1 package (12 ounces) hot dogs, halved lengthwise and sliced |
2 tablespoons brown sugar |
2 tablespoons worcestershire sauce |
2 tablespoons prepared mustard |
1 package (8-1/2 ounces) corn bread/muffin mix |
1 cup (4 ounces) shredded cheddar cheese |
Directions:
1. In a large bowl, combine the pork and beans, hot dogs, brown sugar, Worcestershire and mustard. Transfer to a greased 9-in. square baking dish.
2. Prepare corn bread batter according to package directions; stir in cheese. Drop by spoonfuls onto bean mixture. bake, uncovered, at 350° for 40-45 minutes or until heated through. Yield: 6 servings.
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