4 slices bacon
1/2 c. chopped onion
2 (1 lb.) cans pork and beans in tomato sauce
4 tbsp. brown sugar
2 tsp. Worcestershire sauce
1 tsp. prepared mustard

Cook bacon until crisp in large skillet, drain, reserving 2 tablespoons drippings. Crumble bacon, set aside. Cook onion in reserved bacon drippings until tender but not brown. Stir in beans, bacon and remaining ingredients; combine well. Pour into greased 1 1/2 quart casserole or baking dish. Cover and bake at 375 degrees for 1 hour.