CORN DOG CASSEROLE
2 16-ounce cans of your favorite pork and beans 1 12-ounce package 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 Combine the first five ingredients in a bowl and mix well. Transfer to a greased 9-inch-square baking dish. Prepare corn bread batter according to package directions; stir in cheese. Drop by spoonfuls onto bean mixture. Bake, uncovered, at 350 degrees, for 40-45 minutes or until heated through and cornbread topping is done. Serves 6 _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
