2 packages (8 1/2 ounces each) cornbread/muffin mix
1 can (28 ounces) baked beans
4 hot dogs, halved lengthwise and sliced
6 slices bacon, cooked and crumbled (you can put more if you like)
1 cup ketchup
1/2 cup packed brown sugar
1/2 cup chopped onion
2 cups (8 ounces) shredded mozzarella cheese
Prepare corn bread batter according to package directions: set aside.
In a large bowl combine the beans, hot dogs, bacon, ketchup, brown sugar and onion. Transfer to two greased 8 in square baking dishes. Sprinkle with cheese, top with corn bread batter.
Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean.
To use the frozen casserole: Remove from the freezer the night before and let defrost in fridge. Cover and bake at 350 degrees for 40 minutes. Uncover: bake 15-20 minutes longer or until heated through.
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