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)

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!

Submitted by: Beth Tracy Albert