FRANK-BEAN CASSEROLE
1 (12 oz.) can red kidney beans, drained
1 (17 oz.) can lima beans, drained
1/2 cup spaghetti sauce with mushrooms
1/4 cup chopped onion
1 cup shredded Cheddar cheese (about 4 oz.)
4 to 6 frankfurters
Heat oven to 375 degrees F.
Mix beans, spaghetti sauce, onion and cheese in ungreased 1 1/2 quart casserole. Arrange frankfurters on top.
Bake uncovered 30 minutes or until bean mixture is bubbly and frankfurters are light 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
1 (12 oz.) can red kidney beans, drained
1 (17 oz.) can lima beans, drained
1/2 cup spaghetti sauce with mushrooms
1/4 cup chopped onion
1 cup shredded Cheddar cheese (about 4 oz.)
4 to 6 frankfurters
Heat oven to 375 degrees F.
Mix beans, spaghetti sauce, onion and cheese in ungreased 1 1/2 quart casserole. Arrange frankfurters on top.
Bake uncovered 30 minutes or until bean mixture is bubbly and frankfurters are light 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
MsgID: 0110659
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 28 Recipes from Betty Crocker's Piggy Ba...
Board: Vintage Recipes at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 28 Recipes from Betty Crocker's Piggy Ba...
Board: Vintage Recipes at Recipelink.com
- Read Replies (28)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Casseroles
Main Dishes - Casseroles
- Comfort Casserole
- Eggplant Rollatine with Homemade Meat Sauce (Woman's Day magazine, 1970's)
- Low-Fat Enchilada Casserole (using ground beef, Lawry's Taco Seasoning and Rotel)
- Noodles and Cheese Times Three
- Bride's Pride Casserole
- Mix Easy Casserole
- Rotel Border Enchiladas (using chicken and corn tortillas, 1970's)
- Perogie Casserole (using lasagna noodles)
- Crafty Crescent Lasagna (using refrigerated crescent roll dough)
- Big Food Cassoulet
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!