Ingredients Jump to Instructions ↓

  1. 4 hot dogs

  2. 1/4 cup chopped onion

  3. 2 tablespoons butter

  4. 4 cups cooked elbow macaroni

  5. 1 can (10-3/4 ounces) condensed tomato soup, undiluted

  6. 1/2 cup water

  7. 1 teaspoon prepared mustard

  8. 1/4 cup dry bread crumbs

Instructions Jump to Ingredients ↑

  1. Cut hot dogs in half lengthwise; cut into 1/2-in. slices. In a large skillet, brown hot dogs over medium-high heat. Reduce heat. Add onion and butter; cook until onion is tender. Stir in the macaroni, soup, water and mustard. Pour into a greased 11-in. x 7-in. baking dish. Sprinkle with bread crumbs. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Yield: 4 servings.


Send feedback