Macroni And Wiener Casserole Recipes

Steps:

• Boil a large pot of water for macaroni. Salt water and under cook macaroni, cook about 7 minutes until just under al dente in doneness.
• Preheat broiler and set rack 12 inches from heat.
• While pasta works, heat a large deep nonstick skillet over medium-high heat. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, then add hot dogs and brown on both sides, 4 minutes total. Remove the dogs with a slotted spoon to a paper towel lined plate. Add another tablespoon extra-virgin olive oil, 1 turn of the pan, and the butter. When butter melts, cook onions 4 to 5 minutes, then add flour and cook another minute. Add beer and cook off completely, 1 minute. Whisk in milk and bring to a bubble, then season the sauce with salt and pepper and stir in the mustard and ketchup. Lower heat and add 2 cups of the cheese. Stir to melt, 1 minute. Adjust mustard, ketchup, and salt and pepper, to your taste.
• Drain pasta well. Combine pasta and hot dogs with sauce and coat evenly then pour into large casserole and top with remaining cheese. Melt and brown cheese under broiler, 2 minutes. Serve.

Steps:

• Prepare macaroni and cheese dinner as directed. Preheat oven to 300 degrees F.
• Remove macaroni and cheese from stove and place in a casserole dish. Add sliced hot dogs, soup, milk, and cheddar cheese (I usually add about 2 handfuls, but if you like cheese, add more). Stir. Top with more cheddar cheese.
• Bake in oven for about 20 minutes or until cheese has melted throughout.

Steps:

• Preheat oven to 350°. In a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir until thickened and bubbly, 2 minutes. , In a greased 2-1/2-qt. baking dish, layer with a third of the potatoes, half of the hot dogs and half of the onion. Repeat layers. Top with remaining potatoes. Pour white sauce over all., Bake, covered, for 1 hour. Uncover; sprinkle with cheese. Bake until potatoes are tender, 10-15 minutes longer.

Steps:

• 1. Melt some butter in fry pan, saute onions, add green pepper and garlic, as desired.
• 2. Stir all ingredients together, put into large greased casserole.
• 3. melt butter in sauce or fry pan, add cracker crumbs as desired, brown. Put on top of casserole.
• 4. Bake at 350 degrees for 30-40 minutes.

Steps:

• Bring the water with salt to a boil. Add the macaroni; stir and simmer until tender, about 5 minutes. Do not overcook. Drain and rinse under cold water.
• In a skillet, heat the oil and add the onions, celery, green pepper and garlic. Cook, stirring, until wilted. Add the meat, salt and pepper. Cook, stirring, until the meat loses its red color. Add the oregano, basil and tomatoes. Cook, stirring, for 5 minutes. Add the cooked macaroni. Blend well and set aside. Keep warm.
• Meanwhile, melt the butter in a saucepan, and stir in the flour with a wire whisk until well-blended. Add the milk, stirring rapidly, and bring to a simmer. Cook, stirring, for about 5 minutes.
• Remove the sauce from the heat, and stir in the Cheddar cheese, cayenne, nutmeg, and more salt and pepper to taste. Stir until the cheese melts.
• Preheat broiler.
• Spoon the macaroni mixture into a baking dish measuring 7 by 10 by 2 1/2 inches. Pour the cheese sauce evenly over the macaroni mixture. Sprinkle with Parmesan cheese, and place under the broiler (about 4 to 5 inches from the heat source) until it is hot, bubbling and lightly browned.

Steps:

• Preheat oven to 350°F.
• Dice onion and add to a 2 qt casserole dish that has a lid.
• Slice weiners into 1/2 inch thick coins and add to onion.
• Mix soup into weiners & onion.
• Add water and stir until soup is dissolved.
• Add rice, black pepper, parsley & stir again.
• Bake for 10 minutes with lid off.
• Remove from oven & stir.
• Bake for an additional 25-35 minutes with lid on.