Bavarian Baked Beans and Franks
Recipe courtesy of Helen L. Bard of Hagerstown
Note: For ease of clean up, line a large pan with aluminum foil.
- 2.0 16-ounce cans pork and beans
- 1.0 16-ounce can sauerkraut, rinsed and drained
- 1.0 pound frankfurters, sliced diagonally
- 0.25 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.