Frankfurter Macaroni Casserole

• 2 Tbsp. butter
• 2 onions, coarsely chopped
• 1 green pepper, coarsely chopped
• 1 can condensed tomato soup (10 1/2 or 11 oz. can)
• 2 Tbsp. flour
• 2 c. milk
• 1/4 c. chopped parsley
• salt and pepper to taste
• 1 to 16 frankfurters, sliced
• 4 c. cooked elbow macaroni

1. Melt butter in large, heavy skillet of saucepan.
2. Add onions and green pepper.
3. Cook over low heat, stirring occasionally, until tender.
4. Add soup. stirring, until blended.
5. Mix flour with a little of the milk to a smooth paste.
6. Add remaining milk, mixing thoroughly.
7. Add to soup mixture and cook, stirring constantly, until thickened.
8. Add parsley.
9. Season with salt and pepper.
10. Remove from heat.
11. Add frankfurters and macaroni, stirring just until blended.

butter, onions, green pepper, tomato soup, flour, milk, parsley, salt, frankfurters, macaroni

Taken from www.cookbooks.com/Recipe-Details.aspx?id=927373 (may not work)