Prize Winning Recipe for Bean Bake Casserole
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Adapted from 1955 Recipe Contest Winner
Most homemakers have their favorite cookbooks in their collection which they seem to use more than others. One of my favorite "go to" cookbooks is my treasured copy of Pillsbury's 6th Grand National Prize-winning Recipes. It includes all 100 of the winners from the 1955 contest.
The dish I am sharing with you was inspired by a recipe that won 3rd place in the contest. It was entered under the name Teen Bean Bake and netted a nice $1,000 prize for contestant Barbara Maley of Shelby, Ohio way back in 1955!
I have prepared this casserole type dish many times over the years and have changed the ingredients and directions in order to prepare it for my family's taste. I changed the name to Family Bean Bake because it is a dish the whole family will enjoy, not just the teenagers. After all, that is a big part of being a good cook...taking someone else's idea and creating a dish that is truly your own!
Family Bean Bake
Perfect for a family meal or a great choice to take to a potluck dinner
- 1 small onion, chopped into small pieces
- 4 slices bacon
- 8 hot dogs, cut into 1/2 inch slices
- 2 16 oz. cans pork and beans
- 3/4 cup ketchup
- 2 tablespoons mustard
- 1 cup (or more for a sweeter taste) brown sugar
- 3/4 cup self-rising flour
- 1/2 teaspoon baking powder
- 2/3 cup corn meal
- 1 egg slightly beaten
- 2/3 cup milk
- 1/4 cup cooking oil
- 1/3 cup onion, chopped very fine
- In a frying pan, cook chopped onion and bacon until bacon is almost done. Add the hot dog slices and brown them a little while continuing to cook the bacon until done.
- Using kitchen shears, cut up cooled bacon into small pieces and put into a large mixing bowl. If you don't have kitchen shears, use a sharp knife or if the bacon is cooked crisp, just crumble with your hands.
- Remove onion, and hot dogs from pan leaving behind as much of the bacon grease as possible. Put those 2 ingredients into the mixing bowl along with the bacon.
- Add pork and beans, ketchup, mustard and brown sugar to the bowl. Mix all together well.
- Pour into a greased 13x9x2 inch pan. Start your oven pre-heating to 400 degrees.
- In another mixing bowl, add together flour, baking powder and corn meal. Mix together until well distributed.
- In a small bowl, mix together egg, milk, oil and finely minced onion. Beat with a fork until the egg is well blended with the other ingredients.
- Add the egg mixture all at once to the flour mixture. Stir just enough to combine all together. No need to beat it.
- Drop flour mixture by heaping spoonfuls onto the top of the bean mixture in the casserole dish. DON'T MIX IT TOGETHER WITH THE BEANS. The flour mixture needs to just rest on the top of the beans.
- Bake at 400 degrees for 35 minutes.
I usually place the casserole dish on top of a cookie sheet in the oven in case the beans spill over during baking. It is much easier to wash a cookie sheet than to clean up a mess in the bottom of a hot oven!
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A recipe from this collection of contest winners was the inspiration for my version of the dish shared here. I use this cookbook quite often.
© 2015 Thelma Raker Coffone