Friday, June 18, 2010

Seashell Hot Dog Bake

With temperatures looking to top out in the 90's tomorrow, this hearty casserole would not be my first pick. However, I made this for our Tuesday dinner when the temperatures were still in the low to mid 70's. The sole reason that I picked this recipe is that it looked liked the perfect "kid food". It's essentially a combination of favorite kid foods (spaghetti, hot dogs, and macaroni and cheese) all baked into one easy casserole. You can throw it together the day or morning before you're ready to bake and have dinner ready in 35 minutes...which is exactly what it did.

The kids went crazy for this...and I thought it was pretty good. Both of my daughters asked for seconds, which almost never happens in my house. Usually if they clean their plates it's for the promise of dessert. I'll probably make this again, since the girls were such big fans, but next time I think this needs some green mixed in...probably spinach or maybe even zucchini.

To make this casserole, begin by sauteing an onion in a tablespoon of butter. When the onion is tender, toss in a clove of minced garlic and cook for another minute.

Next add in a package of sliced all beef hot dogs. (I was 2 short of a full package. It was fine.) Cook and stir the hot dogs until lightly browned.

Stir in some spaghetti sauce, a can of sliced mushrooms, and a chopped tomato. (Next time I'll stir in some fresh spinach too). Bring it to a boil then remove from heat.

And sour cream and shredded mozzarella.

Then, stir in cooked pasta shells. Transfer the mixture to a casserole dish and bake, covered at 350 degrees for 30 minutes.

Take it out of the oven and top with provolone.

Then return to the oven for another 5 minutes or until the cheese is melted and bubbly.

Dish it up and enjoy!

Seashell Hot Dog Bake from Better Homes and Gardens

Prep: 25 minutes
Bake: 35 minutes

8 oz. dried medium shell macaroni
1 large onion, chopped (1 cup)
1 clove garlic, minced
1 Tbsp. butter
1 16-oz. pkg. beef frankfurters, halved lengthwise and sliced
1 1/2 cups purchased spaghetti sauce
1 large tomato, chopped (1 cup)
1 4-oz. can (drained weight) mushroom stems and pieces, drained
1 8-oz. carton dairy sour cream
2 oz. provolone cheese, shredded (1/2 cup)
2 oz. mozzarella cheese, shredded (1/2 cup)
1. Preheat oven to 350 degrees F. Prepare macaroni according to package directions; drain and set aside.

2. In a large skillet cook onion and garlic in hot butter over medium heat until nearly tender. Stir in frankfurters and cook until lightly browned. Stir in spaghetti sauce, tomato, and mushrooms. Bring to boiling. Remove from heat. Stir in sour cream and half of the cheeses. Stir mixture into the drained pasta. Spoon into a 2-quart casserole.

3. Cover and bake about 30 minutes or until hot. Uncover and sprinkle with remaining cheeses. Bake, uncovered, 5 minutes more or until cheese melts. Makes 6 servings

Nutrition Facts
Calories 600, Total Fat (g) 38, Saturated Fat (g) 18, Monounsaturated Fat (g) 15, Polyunsaturated Fat (g) 2, Cholesterol (mg) 73, Sodium (mg) 1411, Carbohydrate (g) 46, Total Sugar (g) 10, Fiber (g) 4, Protein (g) 21, Vitamin A (DV%) 0, Vitamin C (DV%) 18, Calcium (DV%) 23, Iron (DV%) 19, Percent Daily Values are based on a 2,000 calorie diet
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