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.