GINGER BEANS & WEINER CORN BREAD CASSEROLE

GINGER BEANS & WEINER CORN BREAD CASSEROLE image

Provided by Rose Mary Mogan

Time 1h10m

Number Of Ingredients 15

8 bun length hot dogs, divided
2 can(s) pork n beans (15 oz)
2 can(s) butter beans (15 1/2 oz) drained
1 can(s) ginger ale (12 oz size)
1 1/2 c ginger snap cookies ( about 21 cookies)
1 1/2 Tbsp liquid smoke
1 medium red onion, chopped
1 medium yellow or white onion, chopped
1/3 c dark molasses
6 slice bacon cut up & cooked
1/3 c yellow mustard
3/4 c catsup (i prefer heinz)
1 box jiffy corn bread mix ( prepared according to pkg directions)
2 tsp onion powder
1 c brown sugar (firmly packed)

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.