Hot Dog and Rice Casserole

Ingredients

• 1 1/2 cups packaged precooked rice
• 1 1/2 cups water
• 2 tsp. butter or margarine
• 1 Tbsp. vegetable oil
• 1 lb. hot dogs, cut into 2 inch slices
• 2 cans tomato sauce (8 oz. each)
• 1/2 cup water
• 2 Tbsp. instant minced onion
• 10 ripe olives, pitted and halved
• 1 package frozen peas (10 oz.)
• 1/2 tsp. salt
• few grains pepper
• 1/2 cup cheddar cheese, shredded

Directions

Heat oven to 350 degrees F. Prepare rice, following directions on package (using the rice, 1 1/2 cups water, butter and the 1/2 tsp. salt). Heat oil in a skillet over moderately high heat (about 350 degrees F) and add hot dogs and cook until lightly browned on all sides, stirring occasionally. Add tomato sauce, water and onion; cook over moderate heat (about 250 degrees F) for 5 minutes. Remove from heat; add rice, olives, peas, the 1/2 tsp. salt and pepper to skillet; mix well. Pour into a greased 2 1/2 qt. casserole and sprinkle with cheese. Bake 30 minutes.

Hot Dog and Corn Casserole



3 tablespoons Butter or margarine

3 tablespoons flour

1 teaspoon salt

1/4 teaspoon pepper

1 1/2 cups heated milk

2 1/4 cups cooked whole kernel corn, fresh, canned or

frozen

3 eggs, beaten

1/4 cup fine dry bread crumbs

2 tablespoons butter

6 to 8 hot dogs



Heat 3 tablespoons butter in saucepan over medium low

heat. Blend in 3 tablespoons flour then add salt and

pepper. Gradually stir in hot milk. Continue cooking

and stirring until thickened and smooth.

Remove from heat; add corn. Slowly stir in beaten

eggs. Pour mixture into a lightly buttered 1 1/2-quart

baking dish. Top with bread crumbs and dot with 2

tablespoons butter. Bake at 350° for 30 minutes. Score

each hot dog several times on the diagonal or

lengthwise; arrange on top of casserole. Bake an

additional 15 to 20 minutes.



Serves 6.