Ingredients:
3 tablespoons brown sugar
1 teaspoon mccormick or schilling dry mustard
3 tablespoons catsup
1 (21 ounce) cans pork and beans
1 (15 ounce) cans chili without beans
1 lb hot dogs, sliced
1 (3 ounce) cans French-fried onions
1 1/4 cups hungry jack instant potato flakes
1 cup pillsbury best all-purpose flour or 1 cup unbleached flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
2 tablespoons margarine or 2 tablespoons butter, melted
1 (8 ounce) cans cream-style corn
1 eggs
1 tablespoon mccormick or schilling parsley flakes
Directions:
Heat oven to 400 degrees.
Combine all ingredients except Topping in ungreased 3-quart casserole or 13 x 9-inch baking dish.
(Lightly spoon flour into measuring cup; level off.) Combine all Topping ingredients except parsley flakes; blend well.
Drop by spoonfuls around edge of casserole; sprinkle with parsley flakes.
Bake at 400 degrees for 35 to 40 minutes or until Topping is light golden brown and meat mixture is bubbly.
Servings: 6
Time preparation: 15 min.
Time total: 50 min.