MACARONI AND HOT DOG SKILLET

INGREDIENTS

• 2 tablespoons butter
• 1 cup chopped onion
• 1/2 cup chopped green bell pepper
• 4 cups beef broth
• 2 cups (8 ounces) uncooked elbow macaroni
• 1 teaspoon salt
• 1 pound hot dogs, cut in 1/2 to 1-inch slices
• 1 small can or jar mushrooms, drained (about 4 ounces)
• 1 tablespoons chopped pimiento

DIRECTION

• Melt butter in a large skillet; add onion and bell pepper and cook over low heat for 5 minutes, until softened.
• Add beef broth; heat to boiling.
• Add macaroni and cook, stirring occasionally, for about 10 minutes, or until macaroni is almost tender.
• Add salt, sliced hot dogs, mushrooms, and pimiento.
• Cook hot dog mixture for 10 more minutes, or until macaroni is tender.
• Hot dog macaroni skillet serves 6.