Beanie Weenie Casserole
You don’t need to be a kid to enjoy this comforting dish! Combining cheesy cornbread, baked beans and hot dogs, this Beanie Weenie Casserole is always a hit with young and old alike!
AN OLD SCHOOL FAVORITE DINNER RECIPE
Beanie Weenie Casserole is a classic family favorite! This simple casserole is made with just a few ingredients that you may already have in your pantry. Many of us who grew up in the 60’s, 70’s and 80’s have very fond memories of beanie weenie. It’s the perfect dish to make for a busy weeknight dinner and it makes plenty of servings so everyone can go back for seconds. With a savory base of baked beans and diced hot dogs, this casserole is topped off with a cheesy cornbread mixture and is guaranteed to bring back memories of a simpler time!
FREQUENTLY ASKED QUESTIONS:
Use whatever hot dogs you like. This would also work with regular hot dogs, beef hot dogs, kielbasa, or other smoked or precooked sausage. My family prefers all beef hot dogs.
Don’t use more than one box of Jiffy cornbread mix or it will not properly cook all the way through. I did try to make it with two boxes and it never set up properly. It’s tempting to want more cornbread topping but it won’t work here. If you really want more cornbread, just make an extra pan of cornbread to serve with the beanie weenie casserole.
Yes, if you don’t like so many beans or maybe you don’t like it so saucy, you can certainly use less.
Sure. Just mix the cheese right into the cornbread mixture if you would like, then just bake the entire 45-50 minutes until done.
Yes but you may not want to use all of the cornbread mixture. It might make it too thick and then not set up properly. I have never cut it on half so you’d half to judge how much to use.
With every baked good recipe, I always have someone ask about making it in a crock pot. Some recipes really just turn out better in the oven. This is one of those recipes. I don’t recommend doing it in the crock pot as the cornbread layer will not end up as fluffy as when baking it since so much steam is produced in the crock pot. However, if you decide to give it a go, please let me know how it turns out!
Keep leftover Beanie Weenie Casserole in a container for up to 3 days in the fridge or try freezing it for up to 3 months.
To reheat, place leftovers in an oven safe dish and place it back in the oven, covered with foil to prevent burning or in the microwave (without foil).
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- baked beans – I just used the standard baked beans but Bush’s beans makes all kinds of different flavored beans so feel free to use what you enjoy. It’s really easy to tailor this recipe to your tastes.
- bbq sauce – if you want to spice this up a bit, try using a spicy BBQ sauce. Alternatively, if you don’t enjoy the added taste of BBQ sauce then just leave it out.
- Jiffy corn muffin mix – we have only ever made this with Jiffy corn mix so I really can’t speak on other brands and flavors. You can certainly use other types, but I cannot help you with those adjustments as I have not tested this with other brands and sizes.
- milk – we are mostly whole milk or 2% milk drinkers in my house so that is what I always use. Skim milk will be too thin here and may leave you with a thin (instead of fluffy) cornbread layer.
- shredded cheddar cheese – I freshly shredded my cheese but you can use the pre shredded cheese. You can use other cheese flavors that you enjoy. Again, if you want to add a bit more heat to this recipe, try using pepper jack cheese.
HOW TO MAKE BEANIE WEENIE CASSEROLE
Preheat the oven to 350°F. Spray a 9×13-inch baking dish with cooking spray. Add the cut up hot dogs to the baking dish. Add the baked beans and bbq sauce.
Stir to combine, and smooth out into an even layer. In a medium bowl, stir together the corn muffin mix, egg, and milk until smooth.
Spread the cornbread mixture in a thin, even layer over the casserole. Bake uncovered for 30 minutes.
Top with the cheese and bake for an additional 15-20 minutes until bubbly and the cheese starts to brown.
Allow to cool for a few minutes before serving.
CRAVING MORE RECIPES?
Beanie Weenie Casserole
Ingredients
- 2 (15 ounce) packages hot dogs, cut into bite-sized pieces
- 3 (16 ounce) cans baked beans
- ⅓ cup bbq sauce
- 1 (8.5 ounce) ounce box Jiffy corn muffin mix
- 1 large egg
- ⅓ cup milk
- 1 ½ cups shredded cheddar cheese
Instructions
- Preheat the oven to 350°F. Spray a 9×13-inch baking dish with cooking spray.
- Add the cut up hot dogs to the baking dish. Then add the baked beans and bbq sauce, stir to combine, and smooth out into an even layer.
- In a medium bowl, stir together the corn muffin mix, egg, and milk until smooth.
- Spread the cornbread mixture in a thin, even layer over the casserole.
- Bake uncovered for 30 minutes.
- Top with the cheese and bake for an additional 15-20 minutes until bubbly and the cheese starts to brown.
- Allow to cool for a few minutes before serving.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
THis looks delightful for these cold stay-in-doors days. Can’t wait to cook it.