Recipe: Bean and Wiener Bake (using Bisquick, 1970's)

BEAN AND WIENER BAKE


1 (10 1/2 oz.) can condensed Cheddar cheese soup
1 (16 oz.) can cut green beans, drained
4 to 6 frankfurters, cut into 1/2-inch slices
2 cups Bisquick baking mix
1 tsp. instant minced onion
1/2 cup cold water

Heat oven to 450 degrees F.

In saucepan, mix (undiluted) soup, beans and frankfurters; heat to boiling, stirring occasionally. Pour into ungreased 1 1/2 quart casserole; place in oven.

While mixture is heating, stir (dry) Bisquick, onion and 1/2 cup cold water with fork to a soft dough. Divide dough in half. Drop half of dough by spoonfuls around edge of hot casserole. Drop remaining half by spoonfuls onto greased baking sheet.

Bake uncovered casserole and biscuits 8 to 10 minutes or until biscuits are golden brown.

Makes 4 to 6 servings
Source: Vintage recipe booklet: Betty Crocker's Piggy Bank Casseroles: A Special Collection of Penny-Wise Recipes, General Mills, Inc., 1970