This very kid-friendly dish is a lunchtime favorite, in our house. It's easy enough to whip up during school days, but hearty enough to keep them satisfied until dinner. This recipe serves 6, but is easily doubled for larger gatherings. I've taken it to several parties, and it's always a hit.
1 tablespoon olive oil
1 medium onion, chopped
6 bun length hot dogs (the better the dog, the better the casserole)
1 green bell pepper, seeded & chopped
1 14.5oz can dark red kidney beans, rinsed & drained
1 14.5oz can northern beans, rinsed & drained
1 cup uncooked instant rice (brown or white, both work well)
1 cup chicken broth
3 tbsp. brown sugar
1/4 cup molasses
1 tbsp. dijon mustard
1/4 tsp. garlic powder
Sautee the onion in the oil 4-5 minutes.
Turn off the heat. Stir in the franks, beans, bell pepper, and rice.
Whisk together the broth, brown sugar, ketchup, molasses, dijon mustard, and garlic powder.
Pour the liquid mixture into the franks, beans, and rice. Stir well.
Pour into a greased 9x13. Bake uncovered at 375, for 35 minutes, stirring halfway through cooking time.
Allow to cool for 5-10 minutes, before serving. Yummy!