Frankfurter and Noodle Casserole
|Wide egg noodles||8 Ounce (6 Cups Uncooked)|
|Frankfurters||1 Pound, cut in 1-inch slices|
|Chopped onions||1 Cup (16 tbs)|
|Shredded cheddar cheese||4 Ounce (1 Cup)|
|Condensed tomato soup||10 3⁄4 Ounce (1 Can)|
|Water||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||2 Tablespoon|
Cook noodles according to package directions; drain.
Brown frankfurters and onions in margarine in large skillet.
Add remaining ingredients except noodles and cook, stirring frequently, until cheese melts.
Combine with noodles and place in a buttered 2- or 2 1/2-quart casserole.
Bake at 400° 25 minutes, or until hot and bubbly.