1 (15 ounce) can baked beans
2 slices bacon, diced
1 1/4 tablespoons Worcestershire sauce
4 eggs
1 cup shredded Cheddar cheese
1 (8 ounce) package cream cheese, softened
2 tablespoons lemon juice
1 (8 ounce) jar spaghetti sauce
1 pound shredded mozzarella cheese
1 cup milk
1/2 cup shredded mozzarella cheese
2 tablespoons garlic powder
1 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
salt to taste
Preheat oven to 350 degrees F (175 degrees C).
Place beans in a medium saucepan and cover with cold water to prevent browning. Place over medium heat until almost completely submerged in water. Bring to a boil, reduce heat to medium low and simmer, stirring occasionally, for 2 minutes. Remove from water, drain and place in a medium bowl.
Remove a 1/2 cup of liquid from the beans for sprinkling over pepper chips during baking.
In a medium bowl, beat bacon and Worcestershire sauce together. Gradually mix in eggs, cheese, lemon juice and spaghetti sauce. Gradually mix in milk, cheese, bacon, Worcestershire sauce and cream cheese. Gradually mix in lemon juice and spaghetti sauce. Fold in the bacon, cut-side down, and spread over the casserole.