2 c. uncooked elbow macaroni, cooked and drained
1 lb. hot dogs, cut into quarters
1 can of cream of mushroom or celery soup
1 (8 oz.) container sour cream
1 c. shredded carrot
1/2 c. chopped onion
1/4 c. chopped green pepper
1/2 tsp. dill weed (optional)

Preheat oven to 350 degrees. In a large bowl combine all ingredients, mix well. Turn into greased 2 quart baking dish. Cover. Bake 30-50 minutes until hot and bubbly.