HOT DOG CASSEROLE RECIPE: HOW TO MAKE IT
When our children were small and I was super busy, I would make this quick hot dog casserole. Kids love it.—JoAnn Gunio, Franklin, North Carolina
Provided by Taste of Home
Total Time 01 hours 20 minutes
Prep Time 10 minutes
Cook Time 01 hours 10 minutes
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir until thickened and bubbly, 2 minutes. , In a greased 2-1/2-qt. baking dish, layer with a third of the potatoes, half of the hot dogs and half of the onion. Repeat layers. Top with remaining potatoes. Pour white sauce over all., Bake, covered, for 1 hour. Uncover; sprinkle with cheese. Bake until potatoes are tender, 10-15 minutes longer. If desired, garnish with green onions.
Nutrition Facts : Calories 330 calories, FatContent 24g fat (11g saturated fat), CholesterolContent 52mg cholesterol, SodiumContent 967mg sodium, CarbohydrateContent 18g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 11g protein.
CHILI CHEESE DOG CASSEROLE RECIPE: HOW TO MAKE IT
Kids and dads alike will dive right into this hearty, comforting dish. With a crispy cheese topping on a warm corn bread crust, this recipe is a keeper. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Prepare cornbread batter according to package directions. Spread half the batter into a greased 8-in. square baking dish. , In a large skillet, heat oil over medium heat; add green pepper, onion and celery. Cook and stir until crisp-tender, 5-7 minutes. Stir in hot dogs; cook and stir until lightly browned, 3-4 minutes longer. Stir in chili, brown sugar, garlic powder and chili powder; heat through. Stir in 3/4 cup cheese. , Spoon over cornbread batter; top with remaining cornbread batter. Sprinkle with remaining 1/4 cup cheese., Bake, uncovered, until a toothpick inserted in the center comes out clean, 28-32 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 638 calories, FatContent 40g fat (16g saturated fat), CholesterolContent 103mg cholesterol, SodiumContent 1518mg sodium, CarbohydrateContent 48g carbohydrate (17g sugars, FiberContent 6g fiber), ProteinContent 22g protein.
More about "hot dog and tater tot casserole recipes"
CHILI CHEESE DOG CASSEROLE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.4
Total Time 50 minutes
Category Dinner
Calories 638 calories per serving
- Preheat oven to 350°. Prepare cornbread batter according to package directions. Spread half the batter into a greased 8-in. square baking dish. , In a large skillet, heat oil over medium heat; add green pepper, onion and celery. Cook and stir until crisp-tender, 5-7 minutes. Stir in hot dogs; cook and stir until lightly browned, 3-4 minutes longer. Stir in chili, brown sugar, garlic powder and chili powder; heat through. Stir in 3/4 cup cheese. , Spoon over cornbread batter; top with remaining cornbread batter. Sprinkle with remaining 1/4 cup cheese., Bake, uncovered, until a toothpick inserted in the center comes out clean, 28-32 minutes. Let stand 5 minutes before serving.
CHILI CHEESE DOG HOT DISH - RECIPES | GO BOLD WITH BUTTER
From goboldwithbutter.com
- Place a large shallow skillet over medium-high heat with 2 tablespoons of butter. Once melted, add ground beef and cook until no pink is left. Add the sliced hot dogs and cook for another 1 to 2 minutes until brown. Stir in the onion and garlic and cook until softened, another 1 to 2 minutes longer. Add the tomato paste, spices, salt and pepper and cook for about 30 seconds to develop their flavors. Stir in the broth, diced tomatoes, pinto beans, tomato sauce and sugar and bring to a simmer. Reduce heat to low and cook, stirring often, until the chili has thickened, about 20 to 25 minutes. Meanwhile, preheat oven to 375°F.Remove from the heat and then carefully place the tater tots on top of the chili, in a single layer. Melt the remaining 4 tablespoons of butter and drizzle over the tots. Bake until the top is golden brown, about 25 to 30 minutes. Remove from the oven and let cool slightly. Top with the cheese, diced onion and scallions right before serving.
KICKED-UP TATER TOT HOTDISH - THE PIONEER WOMAN
From thepioneerwoman.com
Reviews 5
Total Time 1 hours 20 minutes
Category main dish
- Preheat oven to 350°F.Slice beef against the grain into thin strips. Then roughly chop into 1/2- to 1-inch sized pieces. Sprinkle with salt and pepper.Heat a large cast iron skillet (mine is 12 inches in diameter, with tall sides) over medium to medium-high heat. Add beef and brown it, stirring occasionally. Remove browned beef to a plate with a slotted spoon. Discard all but 2 tablespoons of the beef fat, and then add 2 tablespoons of butter to the beef fat in the pan. Once butter is melted, add the onion, red bell pepper, poblano pepper, mushrooms, jalapeño pepper, and garlic. Stir to incorporate. Cook until the onions are transparent and the mushrooms are nicely softened, about 10 to 12 minutes.Now slide everything in the skillet to one side. Tilt the skillet to draw the juices from the vegetables out into the empty side of the skillet. Add remaining 4 tablespoons of butter to empty side of skillet. When the butter is melted, sprinkle the flour over the butter, whisking all the while (a flat whisk works awesome here!). Draw in as much butter, beef fat, and juices from the vegetables as you can, into the flour. The mixture will be thick and paste-like. Cook for a minute or two, until the mixture is browned and fragrant.Add soy sauce, Tabasco, and Worcestershire to the gravy side of the skillet. Whisk and cook for 1 minute. Then slowly add the milk while you whisk and scrape the bottom of the skillet. Once this mixture is smoothed out, bring the vegetable mixture into the milk mixture, and then add the reserved beef. Stir to incorporate. Cook until thickened, about 8 to 10 minutes. Then stir in sour cream, plus 2 tablespoons of chopped cilantro. Next add the corn and half of each of the cheeses, and stir to incorporate. Taste the gravy, adjusting with additional salt and pepper if needed. Level mixture out in the skillet. Then top with frozen tater tots. Place skillet in the preheated oven and bake for 35 minutes, then remove from oven and sprinkle with remaining cheese cubes and plenty of freshly ground black pepper. Place skillet back into the oven and bake for an additional 10 minutes. Then place skillet underneath the broiler for a few minutes, until the hotdish is bubbling and the tater tots and cheese are browned to your liking. Remove from oven and sprinkle with reserved diced red bell pepper, poblano pepper, jalapeño slices, and remaining cilantro. Serve hot. I like to eat mine with ketchup for dipping. Because. Tater tots!
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