Weiner Bean Pot Casserole Recipes

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.

Steps:

• 1. Preheat oven to 375 degrees F. Spray a 9 X 13 dish with non stick cooking spray and set aside.
• 2. Cut 6 hot dogs into 1 1/2 inch size pieces.
• 3. Chop both onions.
• 4. Cut bacon into small pieces and cook till nearly crisp. Saute onions in bacon fat.
• 5. Add pork N beans, butter beans, chunk hot dogs, mustard, & sauteed onions, to a large bowl.
• 6. Add catsup.
• 7. Add ginger ale.
• 8. Add Crushed ginger snap cookies,liquid smoke, molasses, cooked Bacon & brown sugar.
• 9. Stir to blend together.
• 10. Pour into prepared casserole dish.
• 11. Prepare Jiffy corn muffin mix according to package directions, but add 2 teaspoons of onion powder to the mix. Allow to rest for 4 minutes, then add spoon fulls of batter over the top of the casserole . Dot corn bread with the remaining 2 hot dogs cut into chunks.
• 12. Bake in preheated 375 degree F. Oven for 45 minutes.
• 13. Remove from oven and serve while still hot.

Steps:

• Preheat oven to 350°F.
• Cut hot dogs on a diagonal into 1 inch slices.
• Mix all ingredients together and pour into casserole dish.
• Bake uncovered for 1 hour.

Steps:

• Mix all ingredients together. Bake uncovered for 1 hour at 350 degrees in a 2 quart casserole or equivalent square or rectangular pan.
• Note: I have also made this vegetarian and vegan by substituting soy hot dogs and vegetarian baked beans and replacing the onion soup mix with dried minced onions, garlic powder and salt.

Steps:

• Preheat oven to 350*F.
• Brown weiners in a skillet.
• Cut diagonally into 1 inch pieces.
• Mix beans, catsup, mustard, sugar, molasses and pepper sauce in a 9 inch square baking dish.
• Stir in weiners (This much can be fixed ahead and refrigerated if you wish) Saute green onion in oil until soft.
• Set aside.
• Whisk together cornmeal, sugar, flour, baking powder and salt in a bowl.
• Stir in green onion with oil.
• Mix egg and milk together, then stir into flour mixture until smooth.
• Spoon over casserole.
• Bake for 30 minutes or until golden brown.
• Let cool 15 minutes before serving.

Steps:

• Put all the ingredients into a 4-quart crock pot; stir to mix well.
• Cover and cook on low for 5-6 hours.
• Add salt and pepper to taste at anytime during cooking.
• Ladle into a bowl and best enjoyed by campfire.

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.

Steps:

• In a saucepan filled with water, boil the frankfurters for about 5 minutes.
• In another saucepan, combine barbeque sauce, dry mustard and baked beans. Stir and heat.
• When the frankfurters are cooked, combine them with the sauce mixture for about 10 to 15 minutes or until heated through.

Steps:

• Slice weiners into pieces and add all ingredients except the cheese to a 2 quart casserole dish, and mix well.
• Cook in microwave until liquid is absorbed (approx 15 minutes or so).
• Top with cheese and microwave it again until cheese is melted, or pop it into the oven if you want the cheese to be a little more crusty.

Steps:

• Preheat oven to 350°F.
• Dice onion and add to a 2 qt casserole dish that has a lid.
• Slice weiners into 1/2 inch thick coins and add to onion.
• Mix soup into weiners & onion.
• Add water and stir until soup is dissolved.
• Add rice, black pepper, parsley & stir again.
• Bake for 10 minutes with lid off.
• Remove from oven & stir.
• Bake for an additional 25-35 minutes with lid on.