1/4 c. butter
3 c. sliced onions
6 (18 oz.) cans Boston-style baked beans
2 (4 1/2 oz.) cans deviled ham
2 tbsp. prepared mustard
2 tbsp. brown sugar
2 tsp. salt
6 sliced tomatoes

(About 1 hour and 15 minutes before serving) : Preheat oven to 400 degrees. In small skillet over medium heat, in hot butter, cook onions until tender. In large bowl, combine beans, deviled ham, mustard, brown sugar and salt.

Arrange 1/3 bean mixture in 4 quart casserole; top 1/3 of the onions and tomato slices; repeat layers with remaining ingredients. Bake, covered, 50 minutes or until hot and bubbly. Makes 12 servings.

FOR PICNIC: Prepare early in day. While still hot, spoon into container insulated for heat; fasten lid securely.