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.