January 30, 2008
Seashell Hot Dog Bake
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1 (8 oz.) pkg. Med. Shell Macaroni (cooked to directions) 1 large Onion, chopped 1 clove Garlic, minced 1 tbsp. Butter 1 (16 oz.) pkg. Beef Frankfurters, cut in 1/2 and sliced 1-1/2 cups Spaghetti Sauce from jar 1 large Tomato, chopped 1 (4 oz.) can Mushroom stems and pieces, drained 1 (8 oz.) carton Sour Cream 2 oz. each Provolone and Mozzarella Cheese, grated |
Preheat oven to 350 degrees. Drain and set macaroni aside. In large skillet, cook onion and garlic in hot butter over med. heat until tender. Stir in frankfurters and cook until browned. Stir in spaghetti sauce, tomato, and mushrooms. Bring to boil and remove from heat. Stir in Sour Cream and half of cheeses. Stir mixture into drained pasta. Spoon all into a 2 qt. casserole dish. Cover and bake 30 mins. or until hot. Uncover and sprinkle with remaining cheeses. Bake uncovered another 5 mins. to melt cheese. |
