Franks and Pasta Casserole

Too many leftover hot dogs from grilling? Use them to make this casserole.

Franks and Pasta Casserole

Franks and Pasta Casserole

  • 2 cups dry pasta shells
  • 1 lb hot dogs (I only use half the pack)
  • 1 small onion, chopped
  • 1/2 cup chopped celery
  • 4 TBS butter
  • 2 cups milk
  • 3/4 cup ketchup
  • 1/4 cup Parmesan cheese
  • 1 TBS white vinegar
  • 2 tsp dry mustard
  • 2 tsp Worcestershire Sauce
  • 1/2 tsp salt
  • 1/4 tsp pepper

Cook pasta shells as package directs. Drain. While pasta is cooking, slice hot dogs in half lengthwise, then slice to bite size pieces. Saute hot dogs, onion and celery in butter in a large skillet. (If using hot dogs that have already been grilled or cooked, saute onions and celery and then add hot dogs just to heat.) Add remaining ingredients to skillet and mix well. Stir in pasta shells. Transfer to a buttered 2 quart casserole dish. Top with buttered bread crumbs and additional Parmesan if you like. Bake at 375 degrees for 20-25 minutes.


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