Monday, August 18, 2014

Franks, Beans and Bacon Casserole

This was kind of a fridge cleanout, so please adjust amounts of anything you have in your pantry and fridge. I promise, whatever the ratio, this will come out tasting great.

Franks, Beans and Bacon Casserole
Made in an 8" x 8" casserole dish
Can feed one hungry person or six normal appetites

5 beef frankfurters sliced 1/2 inch
1 T canola oil
1 onion diced 1/4 inch
1 green pepper chopped 1/4 inch
1-1/2 tsp chili powder
1 tsp coriander
1/2 tsp kosher salt
1/4 tsp black pepper
1 can 28 oz Bush's Original Baked Beans
1/4 cup ketchup
1 T Dijon mustard (I normally use yellow mustard but didn't have any- still pretty good with the Dijon)
1 T Splenda Brown Sugar Blend or 2 T regular brown sugar
1 T hot sauce (I used Franks)
4-5 slices hardwood smoked bacon

Pre heat oven to 375 degrees and prepare baking dish with cooking spray. In medium size saucepan on stovetop over medium low heat, add canola oil and onions and green pepper. Soften veggies and add chili powder, coriander, salt and pepper. I usually add a bit of cumin but couldn't find mine. Add some if you can find yours and cook about 5-7 minutes.

Remove from saucepan and add to mixing bowl. Add sliced franks, ketchup, mustard, brown sugar, and hot sauce.

Combine mixture and pour into baking dish. Top with bacon.

Cover with aluminum foil and fold one corner of foil back to vent. Bake one hour, remove foil and bake uncovered for another half hour. Serve with Texas toast (sorry no picture), but all you need to do to make the toast is... while the casserole is cooling, combine a few tablespoons of butter with garlic powder and fresh chopped parsley. Slather the butter mixture on one side of thickly sliced (one inch) Italian bread. Bake in oven for 7-9 minutes. Yummy meal and it reheats in the oven or microwave like a dream.


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