This makes enough to go in a 9 by 13 inch Pyrex baking dish (aka lasagna pan). You might want to cut it down some.

4 (16 oz) cans pork & beans
1 (16 oz) can French fried onions (like you buy for that green bean casserole)
1 cup molasses
1 cup barbecue sauce
2 tablespoons prepared yellow mustard
1 (20 oz) can crushed pineapple, drained
5 strips bacon cooked crisp and crumbled


Spray the baking dish with cooking spray. Dump the pork and beans into a large mixing bowl. Measure out 1/4 of the onions, crush up, and set aside. Put the rest in the beans. Add the molasses, barbecue sauce, mustard, and pineapple. Fold together and pour into the baking dish. Combine the reserved onions with the bacon and spread over the top of the beans. Let bake about an hour at 350 degrees.

When I make this I am going to try adding a 4 oz can of chopped green chilies in addition to all these ingredients because I always put them in pork and beans to jazz them up some.