Time 1h25m Yield 6 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Melt butter in a large skillet over medium heat; cook and stir onions until translucent, 8 to 10 minutes. Transfer onions to a large bowl and mix cooked rotini, tomato soup, hot dogs, corn with its juice, dill pickle relish, and yellow mustard into onions. Pour mixture into a baking dish. Bake in the preheated oven until bubbling and the top is lightly browned, about 1 hour.
Time 1h20m Yield 8 servings. Number Of Ingredients 9 Steps:
Preheat oven to 350°. In a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir until thickened and bubbly, 2 minutes. , In a greased 2-1/2-qt. baking dish, layer with a third of the potatoes, half of the hot dogs and half of the onion. Repeat layers. Top with remaining potatoes. Pour white sauce over all., Bake, covered, for 1 hour. Uncover; sprinkle with cheese. Bake until potatoes are tender, 10-15 minutes longer.
Time 50m Yield 6-8 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 350 F degrees. Grease a 2-quart casserole. Add the freshly cooked and drained macaroni into the casserole along with the sliced hot dogs and just 2 cups of the cheese; mix well. Combine butter and onion in a medium saucepan and saute over medium heat until the onion is wilted (about 5 minutes). Whisk flour into the butter mixture quickly until flour is absorbed, then remove from heat. Add milk slowly, whisking to combine well- make sure you whisk very quickly and thoroughly or you will have doughy clumps. Return to heat, whisk in the salt and pepper, and bring to a boil (still whisking)- just be careful not to let it burn. As soon as it starts to hit the boiling point, remove from heat and pour evenly over the macaroni mixture. Stir to gently to combine. Sprinkle with remaining 1/4 cup cheese and bake, uncovered, for 18-20 minutes or until heated through and the cheese has melted and browned (If you prepare this in advance, wait to add the remaining cheese until you are ready to bake the casserole the next day). For variety, I have tried other types of cheeses and thought Cheddar blended with Monterey Jack was also very nice in this. NOTE: This does not freeze well.
Time 30m Yield 4 to 6 servings (4 huge, 6 normal) Number Of Ingredients 13 Steps:
Boil a large pot of water for macaroni. Salt water and under cook macaroni, cook about 7 minutes until just under al dente in doneness. Preheat broiler and set rack 12 inches from heat. While pasta works, heat a large deep nonstick skillet over medium-high heat. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, then add hot dogs and brown on both sides, 4 minutes total. Remove the dogs with a slotted spoon to a paper towel lined plate. Add another tablespoon extra-virgin olive oil, 1 turn of the pan, and the butter. When butter melts, cook onions 4 to 5 minutes, then add flour and cook another minute. Add beer and cook off completely, 1 minute. Whisk in milk and bring to a bubble, then season the sauce with salt and pepper and stir in the mustard and ketchup. Lower heat and add 2 cups of the cheese. Stir to melt, 1 minute. Adjust mustard, ketchup, and salt and pepper, to your taste. Drain pasta well. Combine pasta and hot dogs with sauce and coat evenly then pour into large casserole and top with remaining cheese. Melt and brown cheese under broiler, 2 minutes. Serve.
Time 1h25m Yield 6 servings Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F. Cook broccoli according to package directions; set aside. Cook egg noodles according to package directions, drain, and set aside. In a 9-by 13-inch baking dish, spread broccoli evenly across the bottom and top with egg noodles. In a large mixing bowl, combine soup, milk, sour cream, cheese, and hot dogs. Mix well and pour mixture over noodles. Cover dish with foil and bake until heated through and bubbly, about 45 minutes. Sprinkle top with bacon and bake just until bacon is heated, about 5 to 10 minutes.
Time 45m Yield 4 Number Of Ingredients 10 Steps:
Heat oven to 350°F. In 2-quart saucepan, heat water, butter and salt to boiling. Remove from heat. Stir in milk and dry potatoes just until moistened. Let stand about 30 seconds or until liquid is absorbed; whip with fork until fluffy. Stir in relish, mayonnaise, onion and mustard. Spread in ungreased 1-quart casserole. Cut each hot dog lengthwise in half, then crosswise in half. Arrange hot dog pieces around edge of mashed potatoes. Bake uncovered 25 to 30 minutes or until center is hot.
Time 55m Yield 6 Number Of Ingredients 4 Steps:
Preheat an oven to 350 degrees F (175 degrees C). In a 2-quart casserole dish, stir together the sliced hot dogs, green beans and their liquid, and stewed tomatoes with their juice. Bake in the preheated oven until the juice is thickened, about 45 minutes. Remove from oven, stir again, and sprinkle the casserole with mozzarella cheese. Heat the broiler of the oven, and place the casserole under the broiler until the cheese is melted, bubbling, and starting to brown, about 5 minutes.
Time 43m Yield 1 casserole, 6 serving(s) Number Of Ingredients 13 Steps:
Heat oven to 350°F. In large bowl, combine hot dogs, soup,corn, onion and mix well. Spoon into ungreased 2 quart casserole and set aside. In medium sauce pan, bring water, margarine, onion powder and garlic powder to boil. Remove from heat and stir in potato flakes and milk Add egg and blend well. Spoon on top of casserole and spread evenly. Bake for 35-40 minutes or until thoroughly heated. Sprinkle with cheese and paprika and bake an additional 3 minutes or until cheese is melted. Let stand 5 minutes before serving.
