HOTDOG AND POTATO CASSEROLE RECIPES

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HOT DOG CASSEROLE RECIPE: HOW TO MAKE IT



Hot Dog Casserole Recipe: How to Make It image

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

Categories     Brunch    Dinner

Total Time 01 hours 20 minutes

Prep Time 10 minutes

Cook Time 01 hours 10 minutes

Yield 8 servings.

Number Of Ingredients 10

3 tablespoons butter
2 tablespoons all-purpose flour
1 to 1-1/2 teaspoons salt
1/4 to 1/2 teaspoon pepper
1-1/2 cups 2% milk
5 medium red potatoes, thinly sliced
1 package (1 pound) hot dogs, halved lengthwise and cut into 1/2-inch slices
1 medium onion, chopped
1/3 cup shredded cheddar cheese
Chopped green onions, optional

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.

4-INGREDIENT HOT DOG CASSEROLE RECIPE - FOOD.COM



4-Ingredient Hot Dog Casserole Recipe - Food.com image

Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by April Schaeffer. She didn't specify how many servings the recipe made. So, I am guessing a bit.

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 4-6 serving(s)

Number Of Ingredients 4

6 -8 hot dogs, uncooked
4 -6 potatoes, sliced
1 (16 ounce) can peas
1 (10 1/2 ounce) can cream of mushroom soup

Steps:

  • Cut half of hot dogs in slices on bottom of Pyrex pan.
  • Place sliced potatoes on hot dogs.
  • Drain peas, then pour over potatoes.
  • Put remaining sliced hot dogs on top of peas and pour cream of mushroom soup over top.
  • Bake at 375 degrees for 1 hour or until potatoes are tender.

Nutrition Facts : Calories 545.3, FatContent 24.8, SaturatedFatContent 9, CholesterolContent 35.8, SodiumContent 1266.1, CarbohydrateContent 62.7, FiberContent 10.9, SugarContent 11.8, ProteinContent 19.2

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