Corn Dog Casserole

The only way this could be more Amer­i­can would be to wrap it in a flag and shoot it off with some huge fire­works!

  • The Meats!
  • 28 oz. baked beans, undrained
  • 16 oz. cock­tail sized hot dogs or reg­u­lar hot dogs cut into pieces
  • 12 cup BBQ sauce
  • 14 cup chopped onion
  • The Top­ping!
  • 1 pack­age gold­en corn muf­fin mix
  • 13 cup milk
  • 2 tbsp. but­ter, melt­ed
  • 1 egg

Heat oven to 375°. In large saucepan, com­bine all casse­role ingre­di­ents, mix well. Cov­er and cook on medi­um until bub­bly. Pour into ungreased 2‑quart casse­role.

Pre­pare corn muf­fin mix as direct­ed on pack­age, using milk, but­ter, and egg. Spoon even­ly around the edges of hot bean mix­ture.

Bake at 375° for 20–25 min­utes until gold­en brown.