FRENCH CHOP SUEY
- Cooks . com
- May 6, 2016
- 1 min read
FRENCH CHOP SUEY 1 lb. hot dogs - mashed up in food processor or grinder 12 - 16 oz. elbow or any firm pasta - cooked al denté 1 qt diced or stewed tomatoes 1 large onion, quartered 4 tbsp. butter 1 tsp. celery salt 1/4 to 1/2 tsp. pepper spray oil or butter for prep grated Parmesan cheese (optional)
Recipe handed down by my North Mainer hubby's family.
Preheat oven to 350°F. Mix together in large bowl: ground up hot dogs, tomatoes, celery salt, pepper. Cook pasta in salted water according to directions; add onion chunks while boiling pasta to pre-cook. Drain and return to cooking pot. Add butter. Toss to melt. Add tomato/meat mix into pasta, gently stir together.
Spray deep oven-proof casserole with oil, or butter. Place mixture in dish, cover with foil and bake for 40 to 50 minutes until bubbly and a little crusty on top and edges; reduce cooking time for shallow pan.
Can add Parmesan cheese during the last 10 minutes of baking time. Rest, covered, for 10 minutes to avoid lava burns ~ Enjoy!
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