Slow Cooker Recipes

Corndog Casserole

No Photo

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

  1. Combine all ingredients except cornbread topping in slow cooker.
  2. Mix together cornbread mix, cream style corn, flour, beaten egg and water.
  3. Spread cornbread topping thinly on top of hot dog mixture.
  4. Set slow cooker on LOW setting for 6 to 8 hours, until cornbread topping is baked through.


God's Rainbow - Noahic Covenant