Beanie Weenie Casserole

Okay, so not a healthy meal, but sometimes you just want to reminiscence about dishes you had as a kid, and it’s okay to eat them occasionally as an adult.  This is actually a casserole I made this week at my son’s request, and I was happy to oblige.

Beanie Weenie Casserole:

Ingredients:

• 1 pkg. (16 oz.) all meat hot dogs
• 5 slices of bacon
• 3 cans (15 1/2 oz.) pork & beans, drained
• 1/3 cup ketchup
• 2 Tbsp. yellow mustard
• 2 Tbsp. Worcestershire sauce
• 2 Tbsp. light brown sugar
• 1 pkg. (8.5 oz.) corn bread mix (such as Jiffy)
• 1/3 cup milk
• 1 egg

Directions:

Heat oven to 350ºF.

In frying pan cook bacon until crisp, drain on paper towels to remove grease.

Coat a 13 x 9 in. baking/casserole dish with nonstick cooking spray.

Cut hot doges into 1/2 in. pieces on the bias.

In a large bowl, mix together hot dogs, beans, ketchup, mustard, Worcestershire, bacon and brown sugar. Spoon into the prepared baking dish.

Prepare corn bread following package direction, using milk and egg. Spread evenly over the top of the casserole.

Bake for 45 minutes or until bubbly. Allow to cool slightly before serving.