Hot Dog Casserole
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
28 |
ounces |
baked beans |
|
14 1/2 |
ounces |
no salt added stewed tomatoes -- drained and diced |
|
6 |
whole |
beef hot dogs -- sliced |
|
8 |
ounces |
elbow macaroni -- cooked |
|
1 |
small |
onion -- diced |
|
1 |
clove |
garlic -- diced |
|
8 |
ounces |
no salt added tomato sauce |
|
1 |
teaspoon |
low sodium Worcestershire sauce |
|
1 |
teaspoon |
Dijon mustard |
|
1 |
tablespoon |
molasses |
|
1 |
teaspoon |
Italian seasoning |
|
4 |
ounces |
low sodium cheddar cheese |
| Heat oven to 350°F. Mix beans, tomatoes, macaroni, onion, garlic, and hot dogs together. Place in one quart casserole. Mix tomato sauce, Worcestershire, Dijon, molasses, and Italian seasoning together. Stir to combine. Add sauce to beans mixture and combine. Sprinkle with cheese. Cover and bake for 30 minutes. Makes 8 servings. |
| Per Serving: 428 Calories; 18g Fat (36.5% calories from fat); 18g Protein; 52g Carbohydrate; 7g Dietary Fiber; 40mg Cholesterol; 871mg Sodium. Exchanges: 3 Grain (Starch); 1 Lean Meat; 1 1/2 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates. |