Hot Dog And Noodle Dinner Recipes

IN-A-HURRY HOT DOG DINNER

Steps:

• In a large skillet, cook and stir hot dogs in 1 tablespoon butter over medium-high heat until lightly browned; remove and keep warm. , In the same skillet, saute the onions, celery and green pepper in remaining butter until tender. Add garlic; cook 1 minute longer. Add the tomatoes, oregano, paprika, pepper and hot dogs. Cook and stir until heated through. Serve with noodles or rice.

HOT DOG NOODLE CASSEROLE

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.

ONE-POT HOT DOG PASTA RECIPE BY TASTY

Steps:

• In a big pot, add the olive oil, the garlic, the onion and mix it well.
• Add the hot dog sausages and mix it well. Add the tomatoes and mix it well.
• Add the seasoning: sugar, salt and pepper. Mix it well.
• Add the heavy milk and mix it.
• Add the raw penne pasta, the water and mix it well.
• Let it cook for 15 minutes, stirring each 5 minutes for the pasta not to stick on the bottom.
• Turn off the heat, add the green onions, mix it and close the pan lid.
• Wait 5 minutes with the pan closed before serving.
• Serve with parmesan cheese to taste.
• Enjoy!

HOT DOGS 'N NOODLES IN A SKILLET

Steps:

• 1. Cook noodles as package directed.
• 2. Meanwhile, in a large skillet, sprayed with cooking spray, over medium heat, brown hot dogs. Remove from skillet and set aside.In same skillet, on medium heat, saute onions and oregano in butter. Stir together in a bowl, milk and soup, until smooth. Add to skillet.Stir. Add salt and pepper. Add hot dogs and stir.
• 3. Drain noodles, and add to skillet. Turn heat to simmer, and cook, stirring occasionally, until you have reach consistency. Serve with crusted bread.

MOMMA'S HOT DOG CASSEROLE

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.

HOT DOG AND NOODLE DINNER

Steps:

• Cut up the hot dogs into 1 inch pieces, and boil for 3-4 minutes. Drain the water off.
• Add juices and sauce to pan, add the cut up ingredients and cook on medium low heat.
• Boil the egg noodles, when done drain the noodles and put on plate. Spoon the hot dogs and vegetable mix over noodles, sprinkle on Kraft Cheese and serve.

HOT DOGS & NOODLES

Steps:

• Cook egg noodles as directed on package.
• While noodles are cooking, slice hot dogs into 1/4-1/2 inch thick slices.
• Brown hot dog slices and onion in melted margarine in large pan.
• Add tomato soup and cooked noodles and serve.

HOT DOG EGG NOODLE CASSEROLE

Steps:

• Melt butter in large pot.
• Add onions and sauté for about 1 minute on medium heat.
• Add chopped hot dogs and sauté for 1 minute.
• Add 2 cans of tomato soup and of milk.
• Add egg noodles and mix well.
• Cover and let simmer until egg noodles are tender.
• Add cheddar cheese and cover and let cheese melt.
• Salt and pepper to taste.

HOT DOG CASSEROLE

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.