“There’s always a big rush for the hot dogs. You better get used to waiting in line.”
—Squall Leonhart, FFVIII
The winning recipe comes from Kitty. I adapted her original recipe a little bit, because I’m usually in a hurry and don’t have time to boil the pasta first. With this amount of liquid, you can use dry pasta and it cooks in the oven. If you prefer to pre-cook your pasta, just skip the milk and bake for less time, about 20 minutes.
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 medium onion or 2 small onions, peeled and diced (about 1½ cups)
- 1 package of hot dogs, halved and sliced into ½” pieces
- ¼ cup Worcestershire sauce
- 4 cups tomato soup
- 2 cups milk
- 12 oz. shredded sharp cheddar cheese (about 3 cups)
- 16 oz. whole-wheat rotelle pasta, uncooked
Preheat oven to 350 degrees.
Heat butter and oil over medium-high heat in a large, deep skillet or Dutch oven. Add onion and hot dogs and sauté for 5 to 10 minutes until browned.
Add Worcestershire sauce and stir for about a minute until most of the liquid has evaporated. Pour in soup and milk, stir well, and bring to a boil.
Reduce heat to medium-low and slowly stir in 2 cups of the shredded cheese. Continue cooking, about 1 minute, until cheese is completely melted. Stir in pasta and remove from heat.
If you’re using a Dutch oven, sprinkle with remaining 1 cup of cheese, cover, and transfer to the oven.
If you’re using a skillet that isn’t oven-safe, spray a large baking pan with non-stick spray and transfer the pasta mixture into the pan. Sprinkle with remaining 1 cup of cheese, cover tightly with foil, and place in the oven.
Bake until pasta is tender and sauce is bubbling, about 40 minutes. Remove foil and continue to bake an additional 10 minutes, until sauce has thickened.
Remove from oven and let cool for 10 minutes before serving. Makes 8 servings.
Per serving: 634 calories, 32.8 g. fat, 15.5 g. saturated fat, 0.3 g. poly. fat, 2 g. mono. fat, 89.6 mg. cholesterol, 1205.2 mg. sodium, 204.3 mg. potassium, 57.2 g. carbohydrates, 6 g. fiber, 28.6 g. protein, vitamin A 18%, vitamin C 17%, calcium 46%, iron 18%