What says 1950s retro recipes more than a casserole? Whether it’s called a casserole, a hot dish, or a bake, this type of retro recipe was popular. This bake contains mostly pantry ingredients, things the cook would have on hand, such as the canned beans and condiments. It fits into the semi-homemade type of cooking that was promoted especially through women’s magazines during that decade to help lighten the load of housework with prepared foods. This recipe works well for a weekday or weekend dinner as well as for potlucks. (And don’t tell anyone that it’s a gussied up version of franks and beans.)
2 Tbs. vegetable oil
1 sausage ring, such as Kielbasa (14-16 oz.), sliced into bite-sized pieces
1 large onion, chopped
1 can (15 oz.) baked beans
1 can (15 oz.) red kidney beans, drained and rinsed
1 can (15 oz.) butter beans, drained and rinsed
½ cup Ketchup
2 Tbs. prepared mustard
1 Tbs. Worcestershire sauce
2 cups mild Cheddar cheese, shredded
3 Tbs. plain breadcrumbs
Preheat the oven to 350 degrees.
Heat the vegetable oil in pan. Sauté the sausage and onions for about six minutes until the sausage is heated through and the onions are softened. Pour into a greased baking dish. Add the beans and remaining ingredients, except for the cheese, and mix. Cover. (If your baking dish doesn’t have a cover, aluminum foil works fine.)
Bake for 45 minutes. Add the cheese and breadcrumbs. Bake 15 minutes more, uncovered.