Seashell Hot Dog Bake

Although this wasn't Mike's favorite meal ever, Ella LOVED it and ate it all up!!! So, if your kids are hot dog fans, here's a way to make them more of a meal (I really liked it too)!

8 oz. dried medium shell macaroni (I used my Gluten-Free Penne)
1 large onion, chopped (1 cup)
1 clove garlic, minced
1 Tbsp butter
1 16oz pkg. beef frankfurters,halved lengthwise & sliced (I used a 12 oz. pack of 98% FatFree dogs)
1 1/2 c spaghetti sauce
1 large tomato, chopped (1 cup)
1 4 oz. can mushrooms, drained
1 8 oz. carton sour cream (I used FF again and tasted great still)
2 oz. provolone cheese, shredded (1/2 c)
2 oz. mozzarella cheese, shredded (1/2 c)

- Preheat oven to 350. Prepare noodles according to package; drain and set aside.
- In a large skillet cook onion and garlic in hot butter over medium heat until nearly tender. Stir in frankfurters and cook until lightly browned.
- Stir in spaghetti sauce, tomato, and mushrooms. Bring to boiling. Remove from heat.
- Stir in sour cream and half of the cheeses. Stir mixture into the drained pasta.
- Spoon into a 2-quart casserole dish.
- Cover and bake about 30 minutes or until hot. Uncover and sprinkle with remaining cheeses. Bake, uncovered, 5 minutes more or until cheese melts.


Pineapple Hill said...

This sounds really interesting!
Hey, are you going to post the recipe for the infamous Freeman's "Whites"?