5 16-18 ounce Cans Pork and Beans
2 ¼ Cup Brown Sugar
3 Teaspoons Dry Mustard
18 Slices Bacon
, cut in pieces
1½ Cup Catchup
In greased 13 x 9½ x 2 inch casserole pan empty 2 cans pork and beans. Combine sugar and mustard; sprinkle half of mixture over beans. Top with remaining beans. Sprinkle rest of sugar mustard mixture, Chopped bacon and catchup over beans.
Bake, uncovered, in slow oven (325º) 2½ hours. Makes 24 servings. Divide amounts by one third to make a family size dish. Freezes well.
One of my most requested recipes by my family at summer cookouts.