Tuesday, November 19, 2013

Hot Dog Casserole

 I made this for Boat Club last week, and well, I think it was one of those recipes that was a miss. 

The corn was too weird an ingredient in with the beans and weeners.   And the sauce, well, I shoulda known better, since I had the 'good' beans to use.   I did not need to doctor it up with the tomato sauce, mustard and chili powder.
But we live and learn and it's only by doing and trying sometimes that we find out what we really like. 
In the meantime I got the recipe from here.
 Bean and Hot Dog Casserole

1 lg. green bell pepper, cut into 1/2 inch pieces
1 lg. onion, coarsely chopped
2 tbsp. olive oil
1 lg. can Baked Beans, undrained
1 can (15 oz.) whole kernel corn, drained
1 8 oz. can tomato sauce
2 tbsp. yellow mustard
2 tsp. chili powder
1 lb. hot dogs, cut into 1/2 inch pieces
4 slices American Cheese, halved diagonally (I didn't do this, I don't buy processed cheese)


Saute the onion and green pepper in the olive oil, until softened and tender, about 5 minutes.

 Stir in the beans, corn, tomato sauce, chili powder and mustard. 

Add the sliced hot dogs, and stir to combine the ingredients.

 Pour the mixture into a lightly greased 2 quart casserole and bake at 350 deg. for 45 minutes.  (I baked this for an hour)  Arrange the cheese slices on top and bake an additional 5 minutes or so until the cheese has melted. 

 **  If I made this again, I would leave out the corn, tomato sauce and chili powder.   They really didn't add anything, other than weirdness.  
Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

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