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Beans and Franks Bake

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“I have made this casserole several times, and it’s always a hit,” reports Roxanne VanGelder of Rochester, New Hampshire. The kid-pleasing combo has a sweet flavor from the baked beans and the corn bread topping. “The recipe saves on pans to wash if all were cooked separately,” Roxanne adds.

Ingredients:

• 2 packages (8-1/2 ounces each) corn bread/muffin mix
• 1 can (28 ounces) baked beans
• 4 hot dogs, halved lengthwise and 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:

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.
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.
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).

Submitted by PETITEBLONDE
500 Minutes to Prepare and Cook

Ingredients

Directions

mix potatoes, soup and spices together. Add enough water to just cover potatoes. Lay the steaks on top of the potatoes, adding more spices if desired. Cover and let cook for 8 hours on low or 5 hours on high.
Makes 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user PETITEBLONDE.
Number of Servings: 6

Filling
1 1/2 cups carrots, chopped
1 Tbsp. water
4 Tbsp. butter or margarine
2 chicken bouillon cubes
4 medium potatoes, peeled and diced
1/2 onion, chopped
1/2-1 lb. ground beef, turkey or chicken, cooked
salt and pepper (to taste)

Dough
Use leftover pie crust or use the following recipe:

1 cup shortening
1/4 tsp. salt
3 cups flour
6 Tbsp. water

In a saucepan, simmer the carrots in the water, butter, and chicken bouillon cubes. Add potatoes, onion, meat and salt and pepper. Divide into fourths. Mix dough ingredients and roll into four 10- inch circles. Put the meat mixture on one side of the dough. Fold the other half of the dough over and seal with fingers or a fork. Bake 1 hour at 375°. Serves 4-6.
You can also add other vegetables. This is a good way to use those leftovers, so be creative!

1 1/2 cups Small bite size pieces of carrot
2 1/2 cups Small bite size pieces of potato
1 cup Small bite size pieces of onion
1 cup small bite size pieces of parsnip
6 pork loin chops, trimmed pf fat
1 tsp liquid gravy browner
10 oz can Condensed cream of mushroom soup
1/2 cup water

Put carrot in 5 qt slow cooker. Layer potato, onion and parsnip over top.
Brush both sides of pork chops with gravy browner. Lay over parsnip.
Stir soup with water together in bowl. Pour over all. Cover. Cook on Low for 9 to 10 hours or High for 4 1/2 to 5 hours. Serves 6.

• Monday: Whole Baked Chicken In A Crock
• Tuesday: Tuna Casserole
  
• Wednesday: Leftovers
  
• Thursday: Chicken mozzarella
• Friday: Baked Potatos & Salad
  
• Saturday: RITZ® Parmesan Chicken
• Sunday: Breakfast for Dinner