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Name: Seashell Hot Dog Bake
Prep time: 30 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: not set
Ingredients: 8 ozs dried medium shell macaroni; 1 large onion chopped; 1 clove garlic minced; 1 tablespoon butter; 16 oz beef frankfurters halves lengthwise & sliced; 1 1/2 cups spaghetti sauce; 1 large tomato chopped; 4 oz mushroom stems & pieces drained; 8 oz dairy sour cream; 1/2 cup provolone cheese shredded; 1/2 cup mozzarella cheese shredded

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INGREDIENTS

8 ozs dried medium shell macaroni
1 large onion ; chopped
1 clove garlic ; minced
1 tablespoon butter
16 oz beef frankfurters ; halves lengthwise & sliced
1 1/2 cups spaghetti sauce
1 large tomato ; chopped
4 oz mushroom stems & pieces ; drained
8 oz dairy sour cream
1/2 cup provolone cheese ; shredded
1/2 cup mozzarella cheese ; shredded

INSTRUCTIONS

1. Preheat the oven to 350ºF.

2. Prepare the macaroni according to the package direction. Drain & set it aside.

3. In a large skillet, cook the onion & garlic in hot butter over medium heat until nearly tender. Stir in the frankfurters & cook until they are lightly browned.

4. Stir in the spaghetti sauce, tomato & mushrooms. Bring to boiling. Remove the skillet from the heat.

5. Stir in the sour cream & half of each of the cheeses. Stir the mixture into the drained pasta. Spoon into a 2 quart casserole dish.

6. Cover & bake in the preheated oven for about 30 minutes or until it is hot. Uncover the casserole dish & sprinkle with the remaining cheeses. Bake, uncovered, for 5 minutes more or until the cheese melts.

NOTES

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Seashell Hot Dog Bake

8 ozs dried medium shell macaroni
1 large onion chopped
1 clove garlic minced
1 tablespoon butter
16 oz beef frankfurters halves lengthwise & sliced
1 1/2 cups spaghetti sauce
1 large tomato chopped
4 oz mushroom stems & pieces drained
8 oz dairy sour cream
1/2 cup provolone cheese shredded
1/2 cup mozzarella cheese shredded

1. Preheat the oven to 350ºF.
2. Prepare the macaroni according to the package direction. Drain & set it aside.
3. In a large skillet, cook the onion & garlic in hot butter over medium heat until nearly tender. Stir in the frankfurters & cook until they are lightly browned.
4. Stir in the spaghetti sauce, tomato & mushrooms. Bring to boiling. Remove the skillet from the heat.
5. Stir in the sour cream & half of each of the cheeses. Stir the mixture into the drained pasta. Spoon into a 2 quart casserole dish.
6. Cover & bake in the preheated oven for about 30 minutes or until it is hot. Uncover the casserole dish & sprinkle with the remaining cheeses. Bake, uncovered, for 5 minutes more or until the cheese melts.

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Nutrition

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Serving Size: 1 Serving (331g)
Recipe Makes: 6 Servings

Calories: 527
Calories from Fat: 356 (68%)

Amt Per Serving		% DV

	Total Fat 39.5g	53 %
	Saturated Fat 19g	95 %
	Monounsaturated Fat 15.5g
	Polyunsanturated Fat 2.2g
Cholesterol 84.8mg		26 %
Sodium 1530.9mg		53 %
Potassium 579.4mg		15 %
Total Carbohydrate 20.2g		6 %
	Dietary Fiber 2.9g	12 %
	Sugars, other 17.3g
Protein 22.7g		32 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 527

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