Mommas Hot Dog Casserole Food

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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

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.

HOT DOG NOODLE CASSEROLE



Hot Dog Noodle Casserole image

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 8

1 (10-ounce) box frozen broccoli
1 (8-ounce) package egg noodles
1 (10.75-ounce) can cream of mushroom soup
1/2 cup milk
1/2 cup sour cream
2 cups shredded sharp Cheddar cheese
1 pound beef hot dogs, sliced
4 slices cooked bacon, crumbled

Steps:

  • Preheat oven to 350 degrees F.
  • Cook broccoli according to package directions; set aside. Cook egg noodles according to package directions, drain, and set aside.
  • In a 9-by 13-inch baking dish, spread broccoli evenly across the bottom and top with egg noodles. In a large mixing bowl, combine soup, milk, sour cream, cheese, and hot dogs. Mix well and pour mixture over noodles. Cover dish with foil and bake until heated through and bubbly, about 45 minutes. Sprinkle top with bacon and bake just until bacon is heated, about 5 to 10 minutes.

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

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.

QUICK & EASY MUMMY HOT DOGS (TWO WAYS!)



Quick & Easy Mummy Hot Dogs (Two Ways!) image

When both vegetarians and meat-eaters are at the Halloween party, what'll feed both? Mummy dogs, that's what! Wrap up both veggie dogs and classic hot dogs and everyone's happy.

Provided by Kare for Kitchen Treaty

Time 25m

Number Of Ingredients 6

1 tube crescent roll dough
4 hot dogs*
4 veggie dogs*
2 tablespoons vegan cream cheese
Black olives (cut into circles with a straw)
Ketchup and assorted mustards for dipping

Steps:

  • Preheat oven to 375 degrees Fahrenheit.
  • Line a large rimmed baking sheet with parchment paper (which will help with easy clean-up; important during busy Halloween time!)
  • Open the crescent rolls dough and separate along the perforated lines into 8 triangles.
  • Lay one piece of dough on a cutting board and, using a sharp knife, cut along the long side into 1/2-inch long strips.
  • Wrap strips around hot dog, leaving a spot for the eyes along one end.
  • Bake until the dough is golden and cooked through and the veggie dogs/hot dogs are warmed through, 15-20 minutes.
  • Add eyes. I like to put the cream cheese in a small baggie and cut the corner off, then pipe the cream cheese on. Plop in an olive pupil (use a toothpick to position exactly right if you like) and they're ready!
  • Serve with ketchup and mustard.

MOMMA'S HOT DOG CASSEROLE



Momma's Hot Dog Casserole image

This recipe is one from my childhood 30 years ago, and haven't run across another one like it. Definitely a tasty, unique flavor unlike any other.

Provided by milfnut2002

Categories     Main Dish Recipes     Casserole Recipes     Noodles

Time 1h25m

Yield 6

Number Of Ingredients 8

1 (12 ounce) package rotini pasta
¼ cup butter
2 sweet onions, chopped
1 (26 ounce) can tomato soup (such as Campbell's®)
1 (16 ounce) package hot dogs (such as Oscar Mayer®), sliced 1/4 inch thick
1 (15.25 ounce) can whole kernel corn, undrained
4 teaspoons dill pickle relish
1 tablespoon prepared yellow mustard

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
  • Melt butter in a large skillet over medium heat; cook and stir onions until translucent, 8 to 10 minutes. Transfer onions to a large bowl and mix cooked rotini, tomato soup, hot dogs, corn with its juice, dill pickle relish, and yellow mustard into onions. Pour mixture into a baking dish.
  • Bake in the preheated oven until bubbling and the top is lightly browned, about 1 hour.

Nutrition Facts : Calories 684.2 calories, Carbohydrate 79.2 g, Cholesterol 59.9 mg, Fat 33.3 g, Fiber 4.6 g, Protein 20.3 g, SaturatedFat 14.2 g, Sodium 1853.6 mg, Sugar 16.8 g

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