Y.e.p. Casserole (Yummy, Easy, and Cheap)

"Everyone will like it and it won't break your wallet."
 
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photo by Annacia photo by Annacia
photo by Annacia
photo by Annacia photo by Annacia
Ready In:
35mins
Ingredients:
3
Serves:
6
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ingredients

  • 1 (28 ounce) can baked beans
  • 2 (16 ounce) packages hot dogs, sliced
  • 1 (7 1/2 ounce) package cornbread mix
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directions

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Pour the can of beans into a 9x13 inch baking dish so they cover the bottom. Arrange hot dog slices so they cover the beans as completely as possible. If too much juice seeps through to the cornbread, it will take longer to cook. Prepare cornbread mix according to package directions. Spread the batter evenly over the hot dog layer.
  • Bake for 35 to 40 minutes, or until cornbread is cooked through. A toothpick inserted into the center should come out clean.
  • note: Feel free to doctor up the beans to your liking first.

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Reviews

  1. Great, great. Can't even BEGIN to fathom why I never thought of this myself... Needed something for dinner, and felt like having something filling and tasty, and BOY did we make a good choice with this one! Plenty of leftovers, too! Also great with a little honey over the cornbread after plating.
     
  2. This really lives up to it's promise. I used "chili style" kidney beans because of the high sugar/fat content of baked beans. I used veggie dogs and for the cornbread Recipe #339403. I think I ended up with the same dish but with less sugar and fat. I'm sure the kids will really like this. My half recipe was cooked in 25 mins. This one's a keeper for sure. Made for Photo Tag.
     
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RECIPE SUBMITTED BY

I am the mother of two beautiful boys. I love to bake and cook which has helped me to become very overweight. I have lost 50 pounds this past year and have been learning to cook "lighter". We still enjoy many of the same dishes we used to. However, I have learned portion control and how to make suttle changes to my recipes that don't affect the flavor.
 
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