2 tbsp. butter
2 tbsp. chopped green pepper
12 or 16 oz. hot dogs
1 can bean with bacon soup
Dash of mustard
1 soup can milk
1 pkg. muffin mix (Jiffy)
1 tsp. dehydrated onions

Put butter in an oven-proof casserole and add green peppers, onions, and cut- up hot dogs. Cook together until peppers are softened and hot dogs are cooked through. Add soup, mustard, and milk.

In a separate bowl, mix muffin batter according to package directions. Pour batter over top of soup mixture. Bake, uncovered, at 375 degrees until topping is done.