Best Mommas Hot Dog Casserole Recipes

HOT DOG CASSEROLE

Hot Dog Casserole image

When our children were small and I was busy trying to get all those extra things done that are part of a mom's normal schedule, I would make this quick hot dish. Kids love it.-JoAnn Gunio, Franklin, North Carolina

Provided by Taste of Home

Categories Brunch Dinner

Time 1h20m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

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

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.

Nutrition Facts : Calories 334 calories, Fat 24g fat (12g saturated fat), Cholesterol 54mg cholesterol, Sodium 975mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 2g fiber), Protein 11g protein.

HOT DOG CASSEROLE

Hot Dog Casserole image

The original version of this recipe came from "The Northern Exposure Cookbook" by Ellis Weiner. This is a real family-style kid-pleasing recipes that I often bring to potlucks and family gatherings. It is like a pot of macaroni & cheese but with the added surpise of the hotdog slices. It is easy prepare, is inexpensive, and doubles nicely. I have even prepared the ingredients the night before and baked it the next day with success (just allow the ingredients to come to room temperature before baking or add a little extra cooking time). You may use reduced fat ingredients if you have health concerns, but it will not be quite as rich. That being said, I do just about always use "light" hotdogs with no real sacrifice to taste. Prep time includes cooking the pasta.

Provided by HeatherFeather

Categories Lunch/Snacks

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1 (8 ounce) box elbow macaroni, freshly cooked,drained
1/2 lb hot dog, sliced into rounds
2 1/4 cups American cheese or 2 1/4 cups Velveeta cheese, shredded
5 tablespoons unsalted butter
1 small onion, very finely chopped (about 1/2 cup)
1/4 cup all-purpose flour
2 cups milk
1/4 teaspoon ground black pepper
1/2 teaspoon salt

Steps:

Preheat oven to 350 F degrees.
Grease a 2-quart casserole.
Add the freshly cooked and drained macaroni into the casserole along with the sliced hot dogs and just 2 cups of the cheese; mix well.
Combine butter and onion in a medium saucepan and saute over medium heat until the onion is wilted (about 5 minutes).
Whisk flour into the butter mixture quickly until flour is absorbed, then remove from heat.
Add milk slowly, whisking to combine well- make sure you whisk very quickly and thoroughly or you will have doughy clumps.
Return to heat, whisk in the salt and pepper, and bring to a boil (still whisking)- just be careful not to let it burn.
As soon as it starts to hit the boiling point, remove from heat and pour evenly over the macaroni mixture.
Stir to gently to combine.
Sprinkle with remaining 1/4 cup cheese and bake, uncovered, for 18-20 minutes or until heated through and the cheese has melted and browned (If you prepare this in advance, wait to add the remaining cheese until you are ready to bake the casserole the next day).
For variety, I have tried other types of cheeses and thought Cheddar blended with Monterey Jack was also very nice in this.
NOTE: This does not freeze well.