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Classic Franks and Beans Casserole Recipe

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Sourced from a 1958 Good Housekeeping Cook Book, this franks and beans casserole combines canned baked beans with pork, ketchup, minced onion, yellow mustard, and Worcestershire sauce, then bakes at 350°F with hot dogs until richly sauced and bubbling. A cornerstone of American postwar cookout cooking, it requires fewer than ten minutes of prep and produces a crowd-feeding baked beans casserole that travels beautifully to summer potlucks, neighborhood gatherings, and church socials.

  • Total Time: 40 Minutes
  • Yield: 12-15 Servings 1x

Ingredients

Units Scale
  • 3 - 28 oz cans baked beans with pork
  • 3/4 cup ketchup
  • 3/4 cup minced onion
  • 1 1/2 tablespoons yellow mustard
  • 3/4 teaspoon Worcestershire sauce
  • 2 1/2 pounds hot dogs

Instructions

  1. Preheat the oven to 350°F.
  2. In a large mixing bowl, combine baked beans, ketchup, minced onion, yellow mustard, and Worcestershire sauce. Stir until evenly combined.
  3. Add the hot dogs to the bean mixture and stir to incorporate. For easier serving, cut hot dogs into 1-inch pieces before adding. For classic buffet presentation, leave them whole.
  4. Transfer the mixture to a large roasting pan or casserole dish.
  5. Bake uncovered for 25 to 30 minutes, or until the casserole is hot and actively bubbling around the edges.
  6. Serve directly from the pan.

Find it online: https://recipe-rewind.com/franks-and-beans-casserole/

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