Corn Dog Casserole

This is a dish I have been making for at least a decade. It is a particular favorite of my middle son. I think the reason the kids love it is because it combines the flavors of several summer time foods all in one comfort dish of a casserole.

The thing I love most about it is that all of the ingredients are things that are easy to have on hand so it is great to serve when you have people show up just in time to expect to be fed.

You can vary the flavor somewhat by your choice of the bottled BBQ sauce and the baked beans, these come in lots of different flavors and the nice thing is they come on sale at great prices often too. Since they are both canned goods they store in the pantry really well. The little sausages tend to come on sale from time to time too and I try to stock up when they do. They freeze really well and I have been known to partially thaw them in the microwave before heating them with the beans and sauce.

The cornbread mix is almost always a bargain and although I rarely make cornbread with it I keep it on had for casseroles like this one. Check the label on your cornbread and use the ingredients called for on it, the ones in the list are what I have found to be pretty standard.

Onions, milk, eggs and butter are always in my kitchen so you can understand why I fall back on this casserole regularly.

I have also doubled this with fantastic results for a crowd, just bake it in a 13”x9” and is will be fine.

 

Corn Dog Casserole

! (28 oz) can baked beans (any variety)

1 (14 to 16 oz) package of “little smokey” sausages

½ cup barbecue sauce (any variety)

1 small onion chopped

1 (6- 8.5 oz) box or pouch of corn bread mix

ingredients to make cornbread mix:

1/3 cup milk

2 Tablespoons melted butter

1 egg

Heat oven to 375 degrees Fahrenheit

In a large saucepan combine the baked beans, sausages, bbq sauce and onion. Place pan over medium heat until bubbly. Stir the pan frequently while it heats.

Meanwhile combine the cornbread mix with the ingredients called for on the box/pouch.

When the bean mixture is hot and bubbly pour into an 8”x8” baking dish. Spoon the cornbread batter over the beans in the casserole dish spreading as well as you can.

Place the casserole dish in the preheated oven and bake for 20 to 25 minutes. The top of the cornbread should be golden brown and the bean mixture should be bubbling up.