Post by cuteascountry_Shortcake on Jun 4, 2005 20:40:49 GMT -6
I got the original recipe from the back of a Kraft Macaroni & Cheese box when I was a new bride in 1970.
I have adjusted it a time or two over the years and when I am making out a grocery list and ask my husband what he wants to eat next week he invariably asks for this.
You can throw in a can of drained peas if you like. I think the recipe is pretty adaptable to most any vegetable you add. It's great with a salad and some fresh fruit. Hope you enjoy it as much as we do.
HOT DOG CASSEROLE
1 package deluxe macaroni and cheese mix (with cheese sauce, not powder)
1 onion, chopped
1/2 cup chopped celery
1 can cream of mushroom soup
1 cup grated sharp Cheddar
1 lb. hot dogs, sliced
1 jar sliced mushrooms, drained
Cook macaroni and cheese according to package directions; add grated Cheddar and stir until well blended.
Stir in remaining ingredients and pour into a greased 2 quart casserole dish.
Cover and bake at 350ยบ for 30 minutes or until bubbly. Sprinkle with additional grated Cheddar and serve.
Submitted by Julia
Printed in Nancy's Kitchen Newsletter 6/02/05
I have adjusted it a time or two over the years and when I am making out a grocery list and ask my husband what he wants to eat next week he invariably asks for this.
You can throw in a can of drained peas if you like. I think the recipe is pretty adaptable to most any vegetable you add. It's great with a salad and some fresh fruit. Hope you enjoy it as much as we do.
HOT DOG CASSEROLE
1 package deluxe macaroni and cheese mix (with cheese sauce, not powder)
1 onion, chopped
1/2 cup chopped celery
1 can cream of mushroom soup
1 cup grated sharp Cheddar
1 lb. hot dogs, sliced
1 jar sliced mushrooms, drained
Cook macaroni and cheese according to package directions; add grated Cheddar and stir until well blended.
Stir in remaining ingredients and pour into a greased 2 quart casserole dish.
Cover and bake at 350ยบ for 30 minutes or until bubbly. Sprinkle with additional grated Cheddar and serve.
Submitted by Julia
Printed in Nancy's Kitchen Newsletter 6/02/05