Hot Dog And Bean Casserole With Brown Rice Food

HOT DOG AND BEAN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• In a bowl, stir together the hot dogs, pork and beans, barbecue sauce, and brown sugar. Pour mixture into a 9 x 13 inch baking dish.
• In another bowl, mix the corn bread mix, milk, and egg together with a fork just until combined. Drop spoonfuls of the cornbread mix over the bean mixture. Carefully spread the batter over the bean mixture.
• Bake at 350 degrees until bubbly and cornbread is set. Allow to cool slightly before serving. Serves 6.

HOT DOGS AND BEANS CASSEROLE

Steps:

• On a cutting board, slice onions thinly; set aside. Slice hot dogs into bite-sized pieces.
• Over medium heat, add butter to a large skillet and sauté onions and hot dogs for 3 minutes. Add in the beans, mustard, spices, and sugar; simmer for 2 minutes.
• Transfer beans and hot dogs to a casserole dish and bake for 40 minutes stirring occasionally.

RICE AND BEANS CASSEROLE

Steps:

• Soak the beans 4 hours or overnight.
• Rinse the beans after soaking. Place the rinsed beans in a pot with 1 tablespoon of the EVOO, the celery, garlic onions and some salt and pepper. Add enough water to cover, about 1 quart, and bring to a low boil. Cook until tender, adding a bit more water if necessary, about 30 minutes. Puree half of the mixture, reserve.
• Meanwhile heat the stock to a boil, then add the rice and stir. Cover and reduce the heat to low. Simmer for 16 minutes, then stir in the herbs and butter. Cook 1 minute more and remove from the heat, fluff the rice with a fork.
• Brown and crumble the sausage in a skillet with a drizzle of EVOO over medium-high heat.
• Grease a large casserole dish. Combine the rice with half of the cheese, the pureed beans, whole beans, vegetables and sausage. Top with remaining cheese. Cool and cover, then store in the fridge until ready to eat.
• Preheat an oven to 350 degrees F. Bring the casserole to room temperature.
• Bake until heated through, top with an extra drizzle of oil, the reserved parsley and raw onions before serving. Pass the cheese at the table.
• Place the chicken in a large stockpot. Add the peppercorns, celery, garlic, bay leaf, carrot, lemon, onions and the herb bundle tied with string. Sprinkle with salt. Cover the chicken with water and bring to a boil. Reduce the heat to low, a rolling simmer. Simmer 1 hour to 1 hour 15 minutes. Then cool chicken in its stock. Strain the stock, discarding the vegetables. Remove the chicken in large pieces from skin and bones. Reserve the meat for another use.

HOT DOG BEANS AND RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees. Spray 9 x 13 baking dish with nonstick cooking spray. Heat oil in pan over medium high heat until hot. Add onion, pepper and garlic; cook and stir 2 minutes or until onion is tender. Add beans, hot dogs, cooked rice, broth, ketchup, sugar, molasses and mustard to vegetables; stir to combine. Pour into prepared dish. Cover tightly with foil and bake 30 minutes.

HOT DOG AND BEAN CASSEROLE WITH BROWN RICE

Steps:

• Preheat oven to 325°.
• Pour the beans into a 2-quart casserole; add the hot dog rounds.
• Add the onion, and stir in the mustard, ketchup, and brown sugar.
• Bake for 20-25 minutes, until bubbly and hot.
• Spoon over the cooked brown rice.

HOT DOG CASSEROLE

Steps:

• Preheat oven to 350°. In a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir until thickened and bubbly, 2 minutes. , In a greased 2-1/2-qt. baking dish, layer with a third of the potatoes, half of the hot dogs and half of the onion. Repeat layers. Top with remaining potatoes. Pour white sauce over all., Bake, covered, for 1 hour. Uncover; sprinkle with cheese. Bake until potatoes are tender, 10-15 minutes longer.

MOMMA'S HOT DOG CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
• Melt butter in a large skillet over medium heat; cook and stir onions until translucent, 8 to 10 minutes. Transfer onions to a large bowl and mix cooked rotini, tomato soup, hot dogs, corn with its juice, dill pickle relish, and yellow mustard into onions. Pour mixture into a baking dish.
• Bake in the preheated oven until bubbling and the top is lightly browned, about 1 hour.

BROWN RICE AND BLACK BEAN CASSEROLE

Steps:

• Mix the rice and vegetable broth in a pot, and bring to a boil. Reduce heat to low, cover, and simmer 45 minutes, or until rice is tender.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.
• Heat the olive oil in a skillet over medium heat, and cook the onion until tender. Mix in the zucchini, chicken, and mushrooms. Season with cumin, salt, and ground cayenne pepper. Cook and stir until zucchini is lightly browned and chicken is heated through.
• In large bowl, mix the cooked rice, onion, zucchini, chicken, mushrooms, beans, chiles, carrots, and 1/2 the Swiss cheese. Transfer to the prepared casserole dish, and sprinkle with remaining cheese.
• Cover casserole loosely with foil, and bake 30 minutes in the preheated oven. Uncover, and continue baking 10 minutes, or until bubbly and lightly browned.

HOT DOG AND BAKED BEAN CASSEROLE

Steps:

• Cook onion and green pepper in 1 tablespoons butter.
• Stir in hot dogs, beans, chili sauce and catsup.
• For a sweeter flavor, add brown sugar.
• Simmer 2 minutes.
• Spoon hot mixture into an ungreased 9 inch square pan or 12 X 8 pan.
• Separate biscuit dough into 10 biscuits;.
• Arrange 10 biscuits over hot meat mixture;.
• Sprinkle with cheddar cheese.
• Bake at 375 degrees for 20 to 25 minutes or until biscuits are golden.

HOT DOGS, BEANS AND RICE

Steps:

• 1. Chop hot dogs into 1 inch pieces and add them to the 1 Tsp melted butter in a fry pan. Brown the hot dogs til they are plump.
• 2. Meanwhile, put the beans in a large casserole dish or pan. Add brown sugar, mustard, garlic and onion to the beans and mix. When the hot dogs are ready, add them (with the browned butter and all) into the beans. Cover with a lid or foil and bake in the oven at 400 degrees for 35- 40 mins. Until bubbly.
• 3. While the dogs and beans are baking, you will make the rice. Bring the 4 cups water, 1 Tsp salt and 3 Tbsp butter to a boil. Add 2 cups of rice, then stir just to mix it in. (hint: this is the only time you can stir the rice until you serve it) Bring the rice to a rolling boil on high heat, uncovered When you start to see the rice on the top of the water, without water, you will then cover the rice and turn the the temperature down to the lowest setting. Do not lift the lid. Then after 20 mins, check the rice by bringing a spoon down to the bottom of the pan/rice and see if it is mushy or dry. If it is dry, it is done.
• 4. Fluff rice Put dogs and beans over or on side of rice.

HOT DOG AND BAKED BEAN CASSEROLE

Steps:

• Take package of hot dogs and cut in half and then split length wise. Meanwhile cook bacon on low medium flame and cook until half way cooked, do not cook to a crisp.
• When bacon is finished using same pan place hot dogs flat side down first and brown and then flip and brown on other side. Then open cans of baked beans and add one can and then layer hot dogs, then add the other can and layer bacon on top.
• Put into oven 350 degrees F for about 20 minutes or until bacon becomes crisp. Let sit for 5 minutes and then serve.

EASY BEAN AND RICE CASSEROLE

Steps:

• Combine water, rice, and bouillon cubes in a wide, shallow pot over medium-high heat. Bring to a boil, stirring a few times early on to dissolve bouillon cubes. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 30 to 45 minutes. Remove from the heat and let sit, covered, for 10 minutes. Add lime juice and fluff rice with a fork.
• Preheat the oven to 350 degrees F (175 degrees C).
• Heat oil in a wide, shallow, oven-safe pan (like a paella pan) over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add cumin and chili powder; stir until fragrant, about 1 minute. Add rice, pinto beans, salsa, and carrots; mix well. Stir in 1 cup Cheddar cheese until well mixed.
• Bake in the preheated oven for 20 minutes. Top with remaining Cheddar and bake until bubbly, about 5 minutes more.

HOT DOGS AND RICE CASSEROLE

Steps:

• Cook rice as directed in water. Set aside.
• Mix tomato sauce and water and heat. Cut hot dogs into 1/4 inch crosswise slices, and add to tomato sauce & water. Simmer until hot.
• In same pan as rice was cooked, add hot dogs and sauce, mix well. Then add cheese, mix again. Put lid on pan, and allow cheese to melt. Mix again and serve.