2 (1 lb.) cans pork and beans
3/4 c. brown sugar
1 tsp. dry mustard
4 slices bacon
1/2 c. ketchup
1 sm. onion (optional)

Into 1 1/2 quart casserole, empty 1 can of beans. Combine sugar and mustard; sprinkle half over beans. (If using onion, slice thinly here.) Top with other can of beans. Sprinkle with remaining brown sugar and mustard, bacon and ketchup. Bake uncovered in slow oven (325 degrees) for 2 1/2 hours.