Yankee Doodle Casserole

Modified from the original Essman recipe. Original is as follows: 2 lbs regular macaroni elbows, cooked as directed. 1 large family size can of cream of mushroom soup. 1 8oz package of hotdogs. 1/2 yellow onion. Brown hotdogs and carmelize the onion together. Mix all incredients together in large microwavable mixing dish and microwave 2 minutes at a time, mixing regularly until heated through. (I would recommend putting in a casserole dish and heating, covered, in the oven for 15 minutes or so.

Dinner Easy 20 servings Prep 20m · Cook 30m

Ingredients

Directions

Fill a medium-large pot half full of water. Bring to a boil. Cook Elbows as directed on box. While water is coming to a boil, quarter the hotdogs lengthwise and then cut into rectangular pieces from there. Heat a frying pan to medium-high heat. Add a few Tbs of oil. Dice onion and mushrooms. Add hotdogs, onion, and mushrooms, to frying pan and cook until hotdogs are browned and onion is carmelized. Add cornstarch and lightly brown. Then add milk. Gradually bring to a light simmer, DO NOT let the milk boil, whishing near-constantly until sauce thickens. You want this to be very thick, so don't add too much milk and be generous with your cornstarch and oil. Mix roux, seasonings, and elbows together in a large serving bowl. Enjoy!
Yankee Doodle Casserole · miralavida.com