Hot Dog and Bean Casserole

Makes 12 servings
Prep 10 minutes
Cook 6 minutes
Bake at 350 for 45 minutes

1 package (16 ounces) all-meat hot dogs
3 cans (15 1/2 ounces each) pork & beans, drained
1/3 cup bottled barbecue sauce
2 tablespoons light-brown sugar
1 package (8.5 ounces) corn bread mix (such as jiffy)
1/3 cup milk
1 egg

1. Heat oven to 350. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray

2. Heat a large nonstick skillet over medium-high heat. Add the hot dogs and cook about 3 minutes per side until nicely browned. Remove to a cutting board and cut into 1/2-inch pieces on the bias.

3. In large bowl, mix together hot dogs, beans, barbecue sauce and brown sugar. Spoon into the prepared baking dish.

4. Prepare corn bread following package directions, using mild and egg. Spread evenly over the top of the casserole.

5. Bake at 350 for 45 minutes, until bubbly. Allow to cool slightly before serving. May be served hot or slightly warm.

Jeremy and I couldn't decide if we liked this or not so I'm going to try to cook it again. The only thing I would change is I used the jiffy corn mix but it barely covered the casserole. I would either use two boxes or make a different kind. I also did not drain the pork and beans but didn't see that it made a big difference.