Save on Pinterest

In-A-Hurry Hot Dog Dinner

In Niles, Ohio, Sandra Small combines sliced franks with plenty of green pepper, onions and tomatoes for this well-seasoned entree. "Serve it plain or over noodles or rice," she recommends.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4-6 servings

Ingredients

  • 1 package (1 pound) hot dogs, halved lengthwise and sliced
  • 2 tablespoons butter, divided
  • 2 medium onions, halved and sliced
  • 3 celery ribs, coarsely chopped
  • 1 medium green pepper, julienned
  • 1 garlic clove, minced
  • 1 can (14-1/2 ounces) stewed tomatoes, undrained
  • 1 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1/4 teaspoon pepper
  • Hot cooked noodles or rice

Directions

  • In a large skillet, cook and stir hot dogs in 1 tablespoon butter over medium-high heat until lightly browned; remove and keep warm.
  • In the same skillet, saute the onions, celery and green pepper in remaining butter until tender. Add garlic; cook 1 minute longer. Add the tomatoes, oregano, paprika, pepper and hot dogs. Cook and stir until heated through. Serve with noodles or rice.
Nutrition Facts
1 cup: 331 calories, 27g fat (12g saturated fat), 53mg cholesterol, 957mg sodium, 14g carbohydrate (8g sugars, 2g fiber), 10g protein.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • met52h
    Dec 18, 2010

    Made this tonight for supper. Put it over brown and wild rice. Tasty and quick to make