INGREDIENTS NEEDED:
- Baked beans: I opted for standard baked beans, but Bush’s beans offers various flavors. Feel free to choose your favorite. This recipe is easily customizable to suit your preferences.
- BBQ sauce: To add some heat, experiment with a spicy BBQ sauce. If you’re not a fan of the BBQ flavor, simply omit it.
- Jiffy corn muffin mix: We’ve always used Jiffy corn mix, so I can’t vouch for other brands and flavors. While you can try different types, I can’t provide guidance on those adjustments since I haven’t tested them.
- Milk: In my household, we mainly use whole milk or 2%. Skim milk is not recommended as it may result in a thin rather than fluffy cornbread layer.
- Shredded cheddar cheese: I freshly shredded the cheese, but pre-shredded works too. Experiment with other cheese flavors you enjoy. For an added kick, consider using pepper jack cheese.
HOW TO MAKE BEANIE WEENIE CASSEROLE
Preheat the oven to 350°F and coat a 9×13-inch baking dish with cooking spray. Place the sliced hot dogs in the baking dish, followed by the baked beans and BBQ sauce.
Mix thoroughly, ensuring an even layer. In a medium bowl, blend the corn muffin mix, egg, and milk until smooth.
Spread the cornbread mixture thinly and evenly over the casserole. Bake uncovered for 30 minutes.
Top with cheese and bake for an additional 15-20 minutes until bubbly, and the cheese begins to brown.
Allow it to cool for a few minutes before serving.
Beanie Weenie Casserole
Prep Time: 10minutes minutes
Cook Time: 50minutes minutes
Total Time: 1hour hour
Servings: 12 servings
Author:Angelina
Ingredients
- ▢2 (15 ounce) packages hot dogs, cut into bite-sized pieces
- ▢3 (16 ounce) cans baked beans
- ▢⅓ cup bbq sauce
- ▢1 (8.5 ounce) ounce box Jiffy corn muffin mix
- ▢1 large egg
- ▢⅓ cup milk
- ▢1 ½ cups shredded cheddar cheese
Instructions
- Preheat the oven to 350°F and coat a 9×13-inch baking dish with cooking spray. Place the sliced hot dogs in the baking dish, followed by the baked beans and BBQ sauce.
- Mix thoroughly, ensuring an even layer. In a medium bowl, blend the corn muffin mix, egg, and milk until smooth.
- Spread the cornbread mixture thinly and evenly over the casserole. Bake uncovered for 30 minutes.
- Top with cheese and bake for an additional 15-20 minutes until bubbly, and the cheese begins to brown.
- Allow it to cool for a few minutes before serving.
Notes
Course: Dinner,
Cuisine: American
Nutrition
Calories: 459kcal | Carbohydrates: 54g | Protein: 19g | Fat: 20g | Sodium: 1301mg | Fiber: 8g | Sugar: 7g