Franks & Beans Casserole

Name: Franks & Beans Casserole
Ingredients: 2 -3 tablespoons extra virgin olive oil; 3 (16 ounce) packages all- beef hot dogs (ballpark-style and sliced on a slight angle); 1 medium onion, chopped; 2 tablespoons molasses; 3 tablespoons Worcestershire sauce; 2 cups tomato sauce; 4 (16 ounce) cans baked beans (or 1 family-size can); 2 (8 1/2 ounce) boxes corn muffin mix, such as Jiffy brand; 2 eggs; 4 tablespoons butter, melted; 1 1/2 cups whole milk; 1 tablespoon chili powder; 1/4 cup fresh chives, chopped; 2 cups cheddar cheese, shredded

14 ingredients

9 steps

Ingredients

2 -3 tablespoons extra virgin olive oil
3 (16 ounce) packages all- beef hot dogs (ballpark-style and sliced on a slight angle)
1 medium onion, chopped
2 tablespoons molasses
3 tablespoons Worcestershire sauce
2 cups tomato sauce
4 (16 ounce) cans baked beans (or 1 family-size can)
2 (8 1/2 ounce) boxes corn muffin mix, such as Jiffy brand
2 eggs
4 tablespoons butter, melted
1 1/2 cups whole milk
1 tablespoon chili powder
1/4 cup fresh chives, chopped
2 cups cheddar cheese, shredded

Directions

1

Preheat oven to 400°F.
2

Place a large, oven-safe, nonstick skillet over medium-high heat, add olive oil.
3

Add the sliced hot dogs to the pan and brown, about 6-8 minutes.
4

Add the chopped onion and cook for about 3-4 minutes.
5

Combine molasses, Worcestershire and tomato sauce in a small bowl and add to the skillet.
6

Add the baked beans and bring up to a simmer.
7

While the hot dog mixture is coming up to a simmer, mix the two packages of muffin mix together with eggs, melted butter, milk, chili powder, chives and the cheese.
8

Pour the mix over the top of the hot dog mixture in the skillet.
9

Place skillet in the oven and bake until cornbread is light golden in color, 12-15 minutes.