Franks & Beans Casserole (2.0)

Prep time: 10 mins
Cooking time: 45 mins

This is a super lazy recipe. There’s definitely nothing gourmet about it. But it’s a childhood favourite, and the next generation seems to like it. Because my pantry is stocked with canned beans, and I found some hotdogs in the freezer, I thought I’d throw them together for this obvious dish. But I wanted it to go further, so I tried a cornbread topping as an additional filler. It worked pretty well, adding more texture and crunch. If you like a little more tang in your beans, try adding some cider vinegar.

Feeds 7 hungry mouths, with second-helpings for (almost) everyone.


  • 12 hotdogs
  • 4 cans of your favourite beans (I went with maple because, well, why not?)
  • 1 small brown onion
  • 2 green onions
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/4 cup vegetable oil.
  • 1 cup milk
  • 2 eggs
  • Oil for cooking


  1. Preheat oven to 350 F.
  2. Brown the hotdogs in a frying pan. This first step adds an extra layer of taste to the overall dish. Remove and cut into chunks.
  3. Dice and fry the onion in a little oil.
  4. Combine hotdogs, beans, and onion in baking tray; spread evenly.
  5. Now prepare the cornbread recipe. Mix together the flour, cornmeal, baking powder, and salt.
  6. In a separate bowl, mix the eggs, milk, and vegetable oil.
  7. Combine wet ingredients with the dry, stir.
  8. Chop and add the green onions to the batter.
  9. Pour batter over the franks and beans mixture.
  10. Cook for 45 minutes at 350F. Let sit for at least five minutes before serving.

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