Slow Cooker Recipes
Corndog Casserole
Yield: 6 servings
Ingredients
Casserole
- 2 pounds hot dogs, thinly sliced
- 2 (16 ounce) cans pork and beans, any brand
- 1 (4 ounce) can tomato sauce
- Ketchup, mustard, molasses, brown sugar, hot pepper sauce, to taste
Cornbread Topping
- 1 (8 1/2 ounce) box cornbread mix
- 1 (15 ounce) can cream style corn
- 1 large egg, beaten
- 1/4 cup flour
- 1/8 cup water or vegetable oil
Instructions
- Combine all ingredients except cornbread topping in slow cooker.
- Mix together cornbread mix, cream style corn, flour, beaten egg and water.
- Spread cornbread topping thinly on top of hot dog mixture.
- Set slow cooker on LOW setting for 6 to 8 hours, until cornbread topping is baked through.