Mommas hot dog casserole

by George Meyers
(Marengo, Illinois)

Perfectly done.

Perfectly done.

"This recipe is one from my childhood 30 years ago, and haven't run across another one like it. Definitely a tasty, unique flavor unlike any other."

1 (12 ounce) package rotini pasta
1/4 cup butter
2 sweet onions, chopped
1 (26 ounce) can tomato soup (such as Campbell's(R))

1 (16 ounce) package hot dogs (such as Oscar Mayer(R)), sliced 1/4 inch thick
1 (15.25 ounce) can whole kernel corn, undrained
4 teaspoons dill pickle relish
1 tablespoon prepared yellow mustard


Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
Melt butter in a large skillet over medium heat; cook and stir onions until translucent, 8 to 10 minutes. Transfer onions to a large bowl and mix cooked rotini, tomato soup, hot dogs, corn with its juice, dill pickle relish, and yellow mustard into onions. Pour mixture into a baking dish.
Bake in the preheated oven until bubbling and the top is lightly browned, about 1 hour.

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