Ingredients
4 hot dogs1/4 cup chopped onion2 tablespoons butter4 cups cooked elbow macaroni1 can (10-3/4 ounces) condensed tomato soup, undiluted1/2 cup water1 teaspoon prepared mustard1/4 cup dry bread crumbs
Preparation
Cut hot dogs in half lengthwise; cut into 1/2-in. slices. In a large skillet, brown hot dogs over medium-high heat. Reduce heat. Add onion and butter; cook until onion is tender. Stir in the macaroni, soup, water and mustard.
Pour into a greased 11x7-in. baking dish. Sprinkle with bread crumbs. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.
