Hot Dog Casserole

 

1 1/3

cups water

2

tablespoons butter or margarine

1/2

teaspoon salt

1/3

cup milk

1

cup Betty Crocker® Potato Buds® mashed potatoes (dry)

1/4

cup sweet pickle relish

2

tablespoons mayonnaise or salad dressing

1

tablespoon instant minced onion

2

teaspoons yellow mustard

4

to 6 hot dogs

• 1 Heat oven to 350ºF. In 2-quart saucepan, heat water, butter and salt to boiling. Remove from heat. Stir in milk and dry potatoes just until moistened. Let stand about 30 seconds or until liquid is absorbed; whip with fork until fluffy. Stir in relish, mayonnaise, onion and mustard. Spread in ungreased 1-quart casserole.
• 2 Cut each hot dog lengthwise in half, then crosswise in half. Arrange hot dog pieces around edge of mashed potatoes.
• 3 Bake uncovered 25 to 30 minutes or until center is hot.