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 miture, Chopped bacon and catsup 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.

Enjoy!

One of my most requested recipes by my family at summer cookouts.