Saturday, December 14, 2013

What's been cooking?

This week's Thursday night casserole: hot dog casserole:

While far, far from anything "gourmet" or company worthy, this did the trick, was low cost, used on hand ingredients. It's basically elbow macaroni cooked in cream of mushroom soup "sauce" and has hot dogs on top that are scored through the top to stop them from curling, then finally some grated Parmesan over it all. Bake off for 20 minutes until it's hot and bubbly, the sausages are roasted. I serve ketchup and homemade Picccalilli relish on the side; canned beets completed this supper, served also as leftovers on Friday.

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