Frankfurter-Cheese Casserole


¾ cup macaroni
6 frankfurters
1/3 cup chopped onion
1/3 cup chopped green pepper
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon Worcestershire sauce
½ teaspoon prepared mustard
[1/4 teaspoon salt]
[dash pepper]
1 cup milk
1 ½ cups cream-style cottage cheese (12 ounces)

Cook macaroni according to package directions; drain well. Thinly slice four of the frankfurters; set aside.

Careful with your fingers!


Cook onion and green pepper in butter till tender but not brown. 

Careful not to overcook. They're going to be in the oven for a while, and you want them to still have some flavor when they get out!


Blend in flour, Worcestershire, mustard, ¼ teaspoon salt, and dash pepper; add milk all at once. Cook and stir till thickened and bubbly. 

Stir stir stir.


Stir in the sliced franks, cooked macaroni, and cottage cheese; mix well.

One of the most interesting concoctions I've made, I have to say.



Turn into a 1 ½-quart casserole. Bake, uncovered, at 350F for 20 minutes, stirring once. Cut remaining 2 franks diagonally into thirds; arrange atop casserole. Bake till heated through, 15 minutes more. 

I wasn't sure how to arrange the hot dogs on top. So here's a weird x-shaped thing.

Done! And served with some very nice Sauvignon Blanc. For some reason.


My Rating: 4/5 "I was pleasantly surprised by how well these ingredients fit together. The overall texture is great, and the cottage cheese is actually pretty cheesy after it's been in the oven. All of that, plus it's hella cheap!"

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