2 c. elbow macaroni, uncooked
2 tbsp. butter
8 hot dogs
1 (12 oz.) can corn with pepper, drained
1 (15 oz.) can tomato sauce
2 tsp. instant onions, minced
1/2 tsp. chili powder
1/2 tsp. salt
1 c. cheese, diced

Prepare macaroni according to package directions, drain. In large skillet, melt butter, add hot dogs. Cook until lightly browned. Stir in corn, tomato sauce, onions, chili powder and salt. Simmer 10 minutes. Add macaroni and 1/2 cup cheese, mix well. Pour into 2 quart casserole dish. Top with remaining 1/2 cup cheese. Bake in a 350 degree oven until hot, 20 to 30 minutes. Refrigerate leftovers.

Makes 6 to 8 servings.