Piggybacking on the traditional mix of hot dogs and beans, this casserole uses the same principles with the added flare of peppers and corn. Additionally, the use of turkey dogs and vegetarian beans cuts down on the fat content, making this a generally healthy alternative for family dinner night.

  • 1 12 oz package turkey dogs, sliced
  • 3 T olive oil
  • 1/2 yellow onion, diced
  • 1 green bell pepper, diced
  • 1 28 oz can vegetarian baked beans
  • 1 6 oz can tomato paste
  • 2 C frozen corn, thawed
  • 1/4 C yellow prepared mustard
  • 1/2 t pepper medley
  • 8 oz shredded cheddar cheese

Step One

Heat 2 T oil in a sauté pan. Add onion and bell pepper. Sauté for 5 minutes or until soft. Remove to a large bowl and set aside.

Step Two

Add remaining olive oil to same pan. Sauté the hot dogs for 5 minutes or until browned. Remove from heat and add to the large bowl. Add remaining ingredients and mix well.

Step Three

Grease a 9” x 13” casserole dish and add the mixture. Top with the cheese.

Step Four

Bake in a 350 degree oven for 30 minutes or until cheese is melted and casserole is bubbly.

Let stand for about 5 minutes before serving.

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