Thursday Recipe - Hot Dog Casserole

This is a take on a dish my neighbor brought over years ago. Just don't do what my son did and use hot dogs that have been sitting out for two days. He's in the bathroom dealing with the consequences of that bad decision. He's three days shy of turning 18 so he's plenty old enough to know better.

Hot Dog Casserole

1/3 c. butter
1/3 c. flour
3 c. milk
2 c. shredded monterey jack cheese
1 4 oz. can chopped green chilies
salt and pepper to taste
12 oz. box macaroni, cooked and drained
12 oz package of hot dogs, sliced

Melt butter in a 2-quart saucepan. Stir in flour. Cook until bubbly. Slowly stir in milk. Continue to stir and cook over medium heat until the sauce thickens and comes to a boil. Remove from heat. Stir in cheese and green chilies. Add salt and pepper to taste. Toss with macaroni and hot dog slices. Pour into a 9x13 baking dish. Bake at 350° for 30 minutes until very hot and bubbly.

Serve with a salad and cookies for a fast easy dinner. You can make the casserole ahead of time and refrigerate for up to three days before baking.

Thursday Recipe - Stuffed Pepper Casserole

Our grocery store does this wonderful thing called Manager's Specials. They mark down all sorts of items that they just want to go away fast. My kids are starting to believe that groceries need that big yellow and orange price sticker or something must be wrong with it. Yeah, I admit I'm a bargain/clearance bin shopper.

Today they had lots of markdown produce. It needed used as soon as possible. I ended up with eight lovely bell peppers, mostly yellow and red with only one green one. But they aren't going to keep. I chopped up most of them and chucked them into the freezer for future stir fries and other dishes that need cooked peppers. (I also did this with the celery leaves and green onions. I've still got lots of sweet potatoes that are roasted and just waiting to be peeled and frozen. Like I said, lots of great deals on produce that was just a little past its prime.)

I enjoy stuffed peppers every once in a while, but it's a bit too much pepper for my kids so we tried this out instead. It makes an easy casserole that's pretty much a full meal by itself.

Stuffed Pepper Casserole

1 lb ground beef
1/2 c. chopped onion
2 c. chopped bell pepper, whatever color you want
4 c. cooked rice
1 16 oz can diced tomatoes
1 t. salt
1/2 t. ground black pepper
1 t. dried parsley
1 t. oregano
paprika for garnish

Brown beef and onions together until meat is cooked. Drain off grease. Mix beef mix, peppers, rice, tomatoes, salt, pepper, parsley, and oregano. Spoon into 9x13 casserole or baking dish. Sprinkle with paprika. Bake at 350° for 30 minutes.

Serve hot.

You can sprinkle it with a cup of shredded cheese for the last five minutes if you like.