Karen's Hot Dog Casserole
(makes 6-8 servings)

6 slices bacon
8 hot dogs (all-beef franks preferred)
3/4 cup diced celery
1/2 cup chopped onion
2 Tbsp. reserved bacon fat
1 Tbsp. all-purpose flour
1/4 tsp.salt
1/2 tsp. pepper
10 3/4-ounce can of cream of celery soup
1 12-ounce can undiluted Carnation Evaporated Milk
3 cups hot, cooked, well-drained shell macaroni
     (approx. 10 oz. uncooked)
1/2 cup shredded cheddar cheese


Fry bacon crisp; reserve 2 tablespoons bacon fat.

Slice 5 hot dogs into 1/4" sections; reserve 3 split
lengthwise.

Saute sliced hot dogs, celery and onion in bacon fat.
Stir in flour, salt and pepper. Add soup and
Carnation. Cook 10 minutes until slightly thickened;
stir constantly.

Crumble bacon; add to sauce.

Alternate layers of shell macaroni and cream sauce
mixture in 2 1/2-quart glass oblong casserole,
grease or spray with Pam.

Split 3 hot dogs lengthwise and place on top of
casserole.

Bake at 350-degrees for 20-25 minutes.

Enjoy!

NOTE: For larger gatherings, you can double the
 recipe and use a 13 X 9 inch pan.
KAREN'S HOT DOG CASSEROLE
        ...A Family Favorite for Years

I got this recipe originally from the back of a Carnation Evaporated Milk can. The ingredients and preparation have
changed through the years, but "This is the best!" comments haven't.

It was my husband's favorite 42 years ago, then my two children grew to love it. Now my seven grandchildren ask
for it. Their friends, too!

It's simple to make and perfect for any occasion.

What can be better than lots of hot dogs and yum?
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