My dad grew up eating this savory 4 ingredient skillet meal during the hardest economic times. It stretches a tiny bit of meat and pasta into a deeply flavorful, hearty, and satisfying dinner that sti

My dad used to tell us stories about growing up in the leanest years, when every scrap of food had to work double duty. This simple 4-ingredient Hoover stew was one of the ways his family could turn a little bit of meat and pasta into a big, steaming skillet of comfort. Hot dogs stand in for pricier cuts, elbow macaroni fills hungry bellies, and pantry tomatoes and corn make a bright, savory broth that tastes far richer than it has any right to. It’s the kind of thrifty, stick-to-your-ribs meal that saw folks through hard times, and somehow, even now, it still hits the spot on a chilly evening or at the end of a long day.

Serve this Hoover stew in deep bowls with a slice of soft white bread, cornbread, or a plain dinner roll to soak up the tomato broth. A simple side of green beans, a basic lettuce salad with whatever dressing you have on hand, or some sliced cucumbers in vinegar fits the humble spirit of the dish. It also keeps well in the fridge, so you can pack leftovers into plastic containers for easy reheat-and-eat lunches, just the way my dad did when he took it along to work.

Servings: 4

8 ounces elbow macaroni (about 2 cups dry)

Bring a medium pot of salted water to a boil. Add the elbow macaroni and cook until just shy of al dente, 1–2 minutes less than the package directions. Drain well and set aside.

While the pasta cooks, place a large, deep skillet or wide saucepan over medium heat. Add the sliced hot dogs in a single layer, stirring occasionally, and cook for 4–6 minutes until they start to brown in spots and give off some fat. This browning is what builds that savory, nostalgic flavor.

Pour the canned diced tomatoes with all their juices into the skillet with the browned hot dogs. Stir to combine, scraping up any browned bits from the bottom of the pan. Bring the mixture up to a gentle simmer.

Stir in the drained corn, mixing it evenly into the tomato and hot dog mixture. Let everything simmer together for 5–7 minutes so the flavors can meld and the broth can thicken slightly.

Add the drained, just-under-cooked macaroni to the skillet. Stir well so the pasta is coated in the tomato broth and evenly mixed with the hot dogs and corn. If the mixture looks too thick, splash in a few tablespoons of water to loosen it; if it looks too brothy, let it simmer a few extra minutes.

Taste and, if you like, season lightly with salt and black pepper, keeping in mind that the hot dogs and canned tomatoes may already be salty enough. Simmer another 3–5 minutes, stirring now and then, until the macaroni is tender and the stew is thick, hearty, and bubbling.

Serve hot straight from the skillet, or let it cool slightly and spoon into plastic containers for the fridge. It will thicken as it sits, and the flavors deepen even more by the next day.

This is a bare-bones, hard-times version, but you can nudge it in different directions depending on what you have. If you want more broth, stir in up to 1 cup of water or chicken broth with the tomatoes. For extra savoriness, add a small spoonful of tomato paste if it’s in your pantry, or a pinch of dried oregano or Italian seasoning while the stew simmers. Any small pasta shape can stand in for elbow macaroni—shells, ditalini, or broken spaghetti all work. You can also swap in smoked sausage or ring bologna for the hot dogs when you find them on sale, or use turkey or chicken hot dogs if that’s what your family prefers. To stretch it even further, add another can of tomatoes or corn, or stir in a handful of frozen mixed vegetables. If you like a little richness, finish the pot with a small knob of butter stirred in just before serving, or top each bowl with a sprinkle of shredded cheese. Leftovers reheat well on the stovetop or in the microwave; add a splash of water if it has thickened too much in the fridge.