|Hot dogs, onions, and spices!|
|The finished product!|
Frankfurters and Noodles
1 pound frankfurters, cut in half diagonally
1 small onion, chopped
1/2 tsp. basil
2 Tbsp. butter
1 can cream of celery soup
1/2 cup milk
1 (15 oz.) can diced tomatoes, drained
2 cups wide egg noodles, cooked
2 Tbsp. chopped fresh parsley
In a large skillet, brown frankfurters and onion in butter over medium high heat. Cook until onion is translucent.
Stir in basil, cream of celery soup, milk, and diced tomatoes. Heat through, stirring occasionally.
Add pasta, tossing to coat. Spoon into bowls, topping with parsley.
Recipe adapted from Culinary Arts Institute Cookbook