4 Ingredient Hot Dog Casserole Recipes

MOMMA'S HOT DOG CASSEROLE

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.

CHEESY HOT DOG CASSEROLE

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In medium saucepan, mix sliced hot dogs, pork and beans, onion, ketchup and brown sugar; mix well. Heat to boiling. Reduce heat; simmer 5 minutes, stirring frequently. Spoon hot bean mixture into baking dish.
• Separate dough into 5 biscuits; cut each biscuit into 6 pieces. Arrange biscuits in single layer over hot bean mixture. Sprinkle with cheese.
• Bake 18 to 21 minutes or until biscuits are golden brown and biscuits in center of baking dish are cooked through on bottom.

HOT DOG CASSEROLE

Steps:

• 1. Cook noodles via box directions. Drain and put aside. Warm up chili sauce if ready to serve. If not, prepare by instruction. If you want to add fries, bake in oven via instructions at this time too.
• 2. Cut up hotdog and onion.
• 3. Add onion, brown sugar, lemon juice, worch sauce, salt, paprika, and water in skillet. Simmer for 15 minutes.
• 4. Place pasta, hotdogs, and chili sauce in a heat resistant bowl and stir. Add sauce mixture to it.
• 5. Place different alternating layers of hotdog and fries and cheese in casserole dish.
• 6. Cover and cook at 350 degrees for 30 minutes.

EASY HOT DOG CASSEROLE - TASTY!

Steps:

• 1. Pre-heat oven to 350 degrees.
• 2. Cut weiners into 3 to 4 pieces each, and lay in single layer on bottom of casserole dish. Top evenly with chili; sprinkle with half of the green onions. Add tator tots; sprinkle with remaining green onion. Sprinkle cheese over all.
• 3. Cover; bake at 350 degrees until weiners are plump, about 20 to 30 minutes. Uncover last five minutes to melt cheese.
• 4. *Sometimes for a little bit of crunch I will crumble up some corn chips (Fritos) and add them on top of the chili bean layer.

4-INGREDIENT CHILI DOG CASSEROLE

Steps:

• Heat oven to 425ºF.
• Spread chili onto bottom of 8-inch square baking dish sprayed with cooking spray.
• Place 1 wiener on each tortilla; roll up. Place, seam sides down, over chili. Sprinkle with cheese; cover.
• Bake 25 min. or until wieners are heated through and cheese is melted.

4-INGREDIENT HOT DOG CASSEROLE

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.

HOT DOG CASSEROLE

Steps:

• Heat oven to 350°F. In 2-quart saucepan, heat water, butter and salt to boiling. Remove from heat. Stir in milk and dry potatoes just until moistened. Let stand about 30 seconds or until liquid is absorbed; whip with fork until fluffy. Stir in relish, mayonnaise, onion and mustard. Spread in ungreased 1-quart casserole.
• Cut each hot dog lengthwise in half, then crosswise in half. Arrange hot dog pieces around edge of mashed potatoes.
• Bake uncovered 25 to 30 minutes or until center is hot.

HOT DOG CASSEROLE

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.