1/2 c. onion, diced
1/4 c. butter
1/3 c. bell pepper, diced
3 Tblsp. flour
1/4 tsp. dried oregano
salt & pepper to taste
1 c. evaporated can milk
1 tsp. Worcestershire sauce
1 c. Velveeta cheese, cubed
1-lb. hot dogs, cut into circles
6-oz elbow noodles, cooked according to package directions
In a large skillet, saute onion & bell pepper in the butter. Stir in flour, oregano, salt & pepper until smooth. Add in milk, Worcestershire sauce and Velveeta. Stir over low heat until cheese is melted and mixture thickens.
In a greased 9x13" casserole dish, combine cooked noodles & hot dogs. Pour cheese sauce over noodle mixture. Top with a drizzling more of milk and a few dots of butter. Bake at 350* for 30 minutes or until bubbly.
1/4 c. butter
1/3 c. bell pepper, diced
3 Tblsp. flour
1/4 tsp. dried oregano
salt & pepper to taste
1 c. evaporated can milk
1 tsp. Worcestershire sauce
1 c. Velveeta cheese, cubed
1-lb. hot dogs, cut into circles
6-oz elbow noodles, cooked according to package directions
In a large skillet, saute onion & bell pepper in the butter. Stir in flour, oregano, salt & pepper until smooth. Add in milk, Worcestershire sauce and Velveeta. Stir over low heat until cheese is melted and mixture thickens.
In a greased 9x13" casserole dish, combine cooked noodles & hot dogs. Pour cheese sauce over noodle mixture. Top with a drizzling more of milk and a few dots of butter. Bake at 350* for 30 minutes or until bubbly.
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