Ingredients
2 packages (8-1/2 ounces each) cornbread/muffin mix1 can (28 ounces) baked beans4 hot dogs, sliced1/2 pound sliced bacon, cooked and crumbled1 cup ketchup1/2 cup packed brown sugar1/2 cup chopped onion2 cups shredded part-skim mozzarella cheese
Preparation
Prepare cornbread batter according to package directions; set aside. In a large bowl, combine the beans, hot dogs, bacon, ketchup, brown sugar and onion. Transfer to 2 greased 8-in. square baking dishes. Sprinkle with cheese; top with cornbread batter.
Cover and freeze 1 casserole for up to 3 months. Bake the second casserole, uncovered, at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean.
To use frozen casserole: Remove from the freezer 30 minutes before baking. Cover and bake at 350° for 40 minutes. Uncover; bake 15-20 minutes longer or until heated through.
