Beans And Wieners Under Cornbread Food
BEANS AND FRANKS BAKE
I have made this beans and franks casserole several times, and it's always a hit. 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 VanGelder, Rochester, New Hampshire
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 casseroles (4 servings each).
Number Of Ingredients 8
Steps:
- Prepare cornbread batter according to package directions; set aside. In a large bowl, combine the beans, hot dogs, bacon, ketchup, brown sugar and onion. Transfer to 2 greased 8-in. square baking dishes. Sprinkle with cheese; top with cornbread batter., Cover and freeze 1 casserole for up to 3 months. Bake the second casserole, uncovered, at 350° for 40-45 minutes or until a toothpick inserted in 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.
Nutrition Facts : Calories 687 calories, Fat 28g fat (11g saturated fat), Cholesterol 96mg cholesterol, Sodium 1886mg sodium, Carbohydrate 88g carbohydrate (36g sugars, Fiber 10g fiber), Protein 24g protein.
SKILLET BEANS 'N WEINERS
Makes a very good busy day dinner. Serve with your favorite coleslaw and a side of cornbread. You can add more brown sugar if you like it a little more sweet.
Provided by Chef shapeweaver
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a medium size skillet, heat oil over medium heat.
- Add bacon and onion; cook until lightly browned.
- Add hot dogs; cook until most are lightly browned.
- Add rest of ingredients, mixing well.
- Reduce heat and simmer for 25 or until slightly thickened.
WIENERS AND BEANS
This is simple and tastes great! It makes a nice accompaniment to a main dish at lunch, dinner or picnic.
Provided by Sheila
Categories Meat and Poultry Recipes Pork
Time 35m
Yield 5
Number Of Ingredients 4
Steps:
- In a saucepan filled with water, boil the frankfurters for about 5 minutes.
- In another saucepan, combine barbeque sauce, dry mustard and baked beans. Stir and heat.
- When the frankfurters are cooked, combine them with the sauce mixture for about 10 to 15 minutes or until heated through.
Nutrition Facts : Calories 527 calories, Carbohydrate 46.3 g, Cholesterol 60.9 mg, Fat 30 g, Fiber 7.7 g, Protein 20.1 g, SaturatedFat 11.5 g, Sodium 1778.1 mg, Sugar 21.7 g
BEANS AND WIENERS UNDER CORNBREAD
This is a delicious casserole. I got it from ecookbooks online, the casserole book. I made this last night for supper and my husband and I really enjoyed it. We had the leftovers for lunch today and believe it or not, it was even more delicious! I just have to share the recipe with you!
Provided by MarieRynr
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350*F.
- Brown weiners in a skillet.
- Cut diagonally into 1 inch pieces.
- Mix beans, catsup, mustard, sugar, molasses and pepper sauce in a 9 inch square baking dish.
- Stir in weiners (This much can be fixed ahead and refrigerated if you wish) Saute green onion in oil until soft.
- Set aside.
- Whisk together cornmeal, sugar, flour, baking powder and salt in a bowl.
- Stir in green onion with oil.
- Mix egg and milk together, then stir into flour mixture until smooth.
- Spoon over casserole.
- Bake for 30 minutes or until golden brown.
- Let cool 15 minutes before serving.
BEANS & WIENERS UNDER CORNBREAD
This makes a delicious and simple supper. Hearty and family pleasing. Todd really enjoys this when I make it and I can say with a certainty that the leftovers taste even better the next day, so it's worth making the whole recipe, however you can quite successfully cut the recipe in two if you wish.
Provided by Marie Rayner
Yield 4
Number Of Ingredients 21
Steps:
- Pre-heat the oven to 180*C/350*F/gas mark 4. Butter a medium sized shallowish casserole dish.
- Cut the frankfurters into 1 inch pieces and brown them in a large hot skillet. (There is no need to add any fat to the skillet). Once they are browned add the beans, tomato sauce, mustard, sugar, molasses, vinegar, and pepper sauce. Stir it all together really well and bring to a simmer. Let cook for about five minutes, on low heat, while you make the cornbread mixture.
- Sift the flour, sugar, baking powder, baking soda and salt into a large mixing bowl. Whisk in the cornmeal and 60g/ ½ cup of the grated cheese. In a separate bowl, whisk together the buttermilk, oil and egg. Stir the wet ingredients into the dry just enough to combine, without over mixing. Fold in the chopped chili and onion.
- Pour the hot bean mixture into the prepared casserole dish. Spoon the cornbread mixture over top. Sprinkle with the remaining grated cheese.
- Bake in the heated oven for 30 to 35 minutes, or until the cornbread is well risen and golden. A toothpick inserted in the centre of the cornbread should come out clean. Remove from the oven and let cool for 15 minutes before serving.
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