Baked Bean Cassarole
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Jewish | 1 | Servings | |
INGREDIENTS
| Heinz Vegetarian Baked Beans | ||
| 1 | T | Prepared brown mustard |
| 1 | T | Chilie Sauce, not salsa |
| 1 | T | Brown sugar, optional |
| Frankfurters cut in pieces | ||
| optional |
INSTRUCTIONS
This is my Mom's invention. She used to make her own from scratch back in the 1940's. I remeber peering into the big brown bowl with the white beans soaking into it, but found she could use this recepie without loss of flavor and with much saving of time and effort. My brother and I used to use this for hugh parties in graduate student days. We once made it with 15 cans of beans for a big crowd and with no loss of flavor. You can make it , either parev, without the ffranks or Fleishig. Mix all ingredients and put in a covered baking dish or cassarole and bake in a 350 F oven for at least 30 min. You will neeed more time if you are making alot, as the mass has to heat through and cook for a while. Posted to JEWISH-FOOD digest by "W. Baker" <wbaker@panix.com> on May 12, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 52
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 3.9mg
Potassium: 18.3mg
Carbohydrates: 13.5g
Fiber: 0g
Sugar: 13.3g
Protein: <1g