lotus

previous page: 1061 - Veal Pork Loaf #
  
page up: Shirley McNevich Mom's Best Recipes Vol 5
  
next page: 1069 - Beef & Zucchini Casserole #

1065 - All American Casserole #




Description

This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.

If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address.

Don't forget to check Shirley's blog.

1065 - All American Casserole #

(by Shirley McNevich)

8 thawed hot dogs
1/4 to 1/2 cup chopped onions
2 cups cooked pasta noodles (your choice of shape)
1 - 10.75oz. can Campbell's tomato soup
1 tsp. French's yellow mustard
3 slices of bread (torn into bite sized pieces)
1 cup shredded cheese (mozzarella, cheddar, or three cheese blend)

Cook and drain noodles according to package directions. Slice hot dogs into
coin shaped pieces--add pieces to a greased skillet over medium heat. Add
onions to the hot dogs--stir and brown hot dogs and onions. Grease a 2 quart
casserole dish--set aside. In a bowl add tomato soup and mustard--stir. Add
drained noodles to tomato soup mixture--stir carefully--if it seems too thick
add a little water and restir. Add hot dogs and onions to noodle mixture--stir
gently. Pour the noodle mixture into the greased casserole dish. Sprinkle the
shredded cheese on top. Place the bread pieces on top of the cheese evenly
to cover the entire top. Bake at 350 degrees for 30-35 minutes or until
cheese is melted and bread has browned.


 

Continue to:













TOP
previous page: 1061 - Veal Pork Loaf #
  
page up: Shirley McNevich Mom's Best Recipes Vol 5
  
next page: 1069 - Beef & Zucchini Casserole #