Bavarian Baked Beans
Helen L. Bard of Hagerstown has been making Bavarian Baked
Beans and Franks for about 25 years.
Bard, 82, says the beans taste just as good cold, and
they are a hit at reunions and picnics.
"There never is a bean left," she says.
Bavarian Baked Beans and Franks
- 2 16-ounce cans pork and beans
- 1 16-ounce can sauerkraut, rinsed and drained
- 1 pound frankfurters, sliced diagonally
- 1/4 cup ketchup
Combine beans and sauerkraut in 2-quart, 12-by-8-by-2-inch
dish and top with frankfurter pieces. Spread ketchup over frankfurters.
Bake at 425 degrees for 30 minutes.
Tip: For ease of clean up, line a large pan with aluminum