Ingredients:
4 hot dogs
1/4 cup chopped onions
2 tablespoons butter or 2 tablespoons margarine
4 cups cooked elbow macaroni
1 (10 3/4 ounce) cans condensed tomato soup, undiluted
1/2 cup water
1 teaspoon prepared mustard
1/4 cup dry breadcrumbs
Directions:
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. x 2-in. baking dish. Sprinkle with bread crumbs. Bake, uncovered, at 350F for 25-30 minutes or until bubbly. Yield: 4 servings.
Servings: 4
Time preparation: 15 min.
Time total: 40 min.