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
1/2 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
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.
NOTE: For larger gatherings, you can double the recipe and use a 13 X 9 inch pan.
Copyright © by Karen’s Kitchen™. All rights reserved. International copyright secured.
Return to Karen's Kitchen