My mother got this recipe from my Aunt Sally. My Aunt Sally made this every year for her Mother’s Day barbecue. My mother started the tradition of including this recipe every year for our annual Father’s Day Barbecue when I was growing up. Father’s Day was the one day of the year when we had both my mother’s and my father’s sides of the family over. It was a wonderful event even though it was a lot of work. The guest list included my father’s wonderful family- my Grandma Fried, my Uncle Larry, my Aunt Florence, and my three cousins, Karen, David, and Debbie. Then we had my mother’s equally wonderful family- my Grandma and Grandpa Hindes, my Uncle Nat, my Aunt Sally, and my three cousins, Paul, Bobby, and Janie. The reason the occasion was so wonderful and so meaningful for me and for my brother Kenny was because it honored my father, Murray Fried, who was absolutely the best father in the entire world!
Our menu on Father’s Day was pretty simple. We had vegetables and dip, chopped liver with party rye, whitefish salad, barbecued london broil (little rolls from Margie’s Cake Box for steak sandwiches), sauteed mushrooms and onions, hamburgers and hot dogs, french fries, potato salad and coleslaw, sliced Jersey tomatoes, sliced red onions, sliced pickles, this hot dog and baked beans casserole in my mother’s brown Dansk 9 by 13 dish, homemade blueberry pies with vanilla ice cream, chocolate chip squares, and fresh fruit.
This casserole was so easy to make, and it was such a crowd pleaser. Everyone always asked if it was on the menu!
- 12 kosher hot dogs (Hebrew National or Shofar), cut up into 1 inch pieces
- 4 cans Heinz Vegetarian Baked Beans
- 4 teaspoons dark brown sugar
- 4 tablespoons Heinz ketchup
- 1 teaspoon brown mustard
Preheat oven to 350 degrees. Mix all ingredients together; you can do this right in the 9 x 13 baking dish you will be baking and serving this in. Bake this uncovered for 1 hour or until it is bubbly. Half way through the cooking time, mix once.
Note: You may do all steps except for the cooking 1 or 2 days ahead and keep refrigerated until you are ready to bake it.