This casserole is like a giant dish of chili dogs! It has all of the flavors of real chili dogs, but it is easier to eat and far less likely to dribble down the front of you, like what would happen if you squeezed your chili dog just a little too tightly. Not only is it easier to eat, but it is also quick and easy to make.

Don’t worry about finding the specific brand names of the individual products in the recipe, just use whatever is available to you locally. This is one recipe that will remind you of your younger days and please every member of your family.

 

INGREDIENTS

2 boxes (6 oz. each) Annie’s Homegrown™ Shells and Real Aged Cheddar

1 cup milk

¼ cup unsalted butter

2 cups grated cheddar cheese, divided

4 hot dogs, chopped

1 can (19 oz.) Progresso™ red kidney beans, drained and rinsed

1 can (14.5 oz.) Muir Glen™ Organic Fire Roasted Diced Tomatoes

Salt and pepper

 

INSTRUCTIONS

Preheat oven to 350°F. Cook pasta shells according to package instructions; drain and return to pot.

Add milk, butter, and 1 cup of cheese to cooked pasta along with cheese packets from the macaroni boxes. Stir together over low heat and season with salt and pepper.

Add hot dogs, diced tomatoes, beans and ½ cup cheddar cheese to the pot of macaroni and stir well to combine. Transfer mixture to an 8×8-inch baking dish and top with remaining ½ cup of cheddar cheese.

Bake 15-20 minutes until all cheese is melted and casserole is heated through.

USE RED NEXT PAGE LINK BELOW

NEXT

Quick Tip:  Want this casserole to be a bit spicier? You can always try Pepper-Jack cheese or add chili pepper, smoked paprika or crushed red pepper flakes. Feeling really daring and bold? Dice up some jalapenos and toss them into the mix!

Recipe and image courtesy of Tablespoon