Baked Bean Casserole
From mbelisle 13 years ago
- 1 hour to make
- Serves 12
A twist on the traditional weiners and beans I remember eating on camping trips as a child, this is adapted from a Taste of Home recipe. It also freezes well before baking so it is nice to divide into two pans and cook one and freeze the other.
Ingredients
- 4 packages (8 1/2 ounces each) corn bread/muffin mix OR 3 cups Bisquick mix shopping list
- 2 cans (28 ounces each) baked beans shopping list
- 8 turkey weiners, halved lengthwise and sliced shopping list
- 1 lb sliced bacon, cut in small pieces and cooked shopping list
- 2 cups ketchup shopping list
- 1 cup packed brown sugar shopping list
- 1 large onion, chopped shopping list
- 4 cups (1 lb) shredded part-skim mozzarella cheese shopping list
How to make it
- Prepare cornbread batter or bisquick according to package directions and set aside.
- Combine beans, hot dogs, bacon, ketchup, brown sugar and onion in a large bowl.
- Transfer to two greased 9x13" baking dishes, sprinkle with cheese and top with cornbread or bisquick mixture.
- Bake uncovered at 350 F for 40-45 minutes.
- If you freeze this, remove from freezer 30 minutes before baking. Cover and bake at 350 F for 40 minutes, uncover and bake 15-20 minutes longer or until heated through.
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