An All-American comfort food, this classic Hot Dogs and Beans Casserole can feed many on just a few dollars! The flavors are also sweet, smoky, and savory making for a tasty meal that pairs well with some buttered toast!
Cooking doesn’t have to be hard. In fact, sometimes the easiest dishes are the best. This Hot Dogs and Beans Casserole is perfect for a weeknight meal. It’s simple to make and it’s delicious. You’ll love the combination of flavors in this dish.
Why This Casserole Works
Frugal Meal – This cost me $3ish dollars to make. Granted, I do live on the East Coast so your prices may vary. I did use the cheapest hot dogs (Bar S) because I knew I would be adding lots of flavor so I could get away with it.
Pretty Quick – This meal could be a stovetop dinner if you choose not to bake it. Simply simmer the beans for 10 minutes (after spices are added), and serve.
Family-Friendly – Kids and adults love this meal! I was born in 84′ so meals like this were what I grew up on. My parents were poor and had to feed 5 kids so hot dogs and beans it was!
How to Make Hot Dogs + Beans Casserole
On a cutting board, slice onions thinly; set aside. Slice hot dogs into bite-sized pieces.
Over medium heat, add butter to a large skillet and sauté onions and hot dogs for 3 minutes. Add in the beans, mustard, spices, and sugar; simmer for 2 minutes.
Transfer beans and hot dogs to a casserole dish and bake for 40 minutes stirring occasionally.
Beans – You can use any type of baked beans you prefer. I personally like generic pork and beans because they are cheap and easy to flavor.
Hot dogs – You can use any variety you might prefer or have on hand. Just be sure to watch children as they eat hot dogs because they can be a choking hazard as with many foods.
Sugar – If you prefer a less sweeter dish, only use one tablespoon of light brown sugar.
Storing Hot Dogs + Beans
Store any cooled leftovers in an airtight container in the refrigerator for up to 3 days. Microwave until warmed throughout.
Cover and freeze unbaked casserole for up to 3 months. I like to use aluminum foil pans for storing frozen casseroles because they can easily go from freezer to oven effortlessly. Just be sure to mark the outside of the foil with the recipe, date, and oven temp.
More Casseroles to Try Today
- Old-Fashioned Pineapple Casserole
- Baked Four Cheese Marinara
- Cottage Pie Recipe (Shepherd’s Pie)
- Cheesy Taco Pasta
Hot Dogs and Beans Casserole
- cutting board & knife
- large skillet
- Wooden Spoon
- 2-quart casserole dish
- oven adjusted to center rack position
- 33 ounces canned pork & beans (3) 11-ounce cans
- 12 ounces hot dogs *any variety, sliced into small slices. This was one package of Bar S brand.
- 1 medium onion sliced thinly
- 2 tablespoons unsalted butter
- 1 teaspoon yellow mustard prepared
- ¼ teaspoon black pepper to taste
- 1 teaspoon celery salt
- ¼ cup light brown sugar
- Preheat oven to 350° F. Spray a casserole dish with nonstick.
- On a cutting board, slice onions thinly; set aside. Slice hot dogs into bite-sized pieces.
- Over medium heat, add butter to a large skillet and sauté onions and hot dogs for 3 minutes. Add in the beans, mustard, spices, and sugar; simmer for 2 minutes.
- Transfer beans and hot dogs to a casserole dish and bake for 40 minutes stirring occasionally.