Hot Dog Veggie Bake Recipes

HOT DOG CASSEROLE

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.

HOT DOG PASTA & VEGGIE BAKE

Steps:

• Heat oven to 375ºF.
• Cook and stir onions, carrots and peppers in hot oil in large skillet on medium 4 min. or until crisp-tender. Stir in next 3 ingredients.
• Place pasta in 8-inch square baking dish; cover with sauce and cheeses.
• Bake 10 to 15 min. or until pasta mixture is heated through and cheeses are melted.

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.

VEGETABLE HOT DOG

Steps:

• Slit the buns into half without cutting them into two.
• Heat a tbsp.
• of oil in a pan.
• Saute onions till translucent.
• Add the paneer, potatoes, crushed red chillies, fried onion, green chillies, corriander leaves, garam masala powder, salt and raisins to the pan.
• Mix well.
• Allow to cook for 10 minutes.
• Allow to cool.
• Make cylindrical shaped croquettes.
• Roll these in seasoned refined flour, then dip in milk and roll in the breadcrumbs.
• Refrigerate for an hour or more.
• Heat sufficient oil in a wok.
• Deep fry the rolls till golden brown.
• Drain onto an absorbent kitchen towel.
• Apply butter on the sides of the buns.
• Apply mustard paste after that.
• Place a spoonful of chopped onions on one side.
• Spread tomato ketchup on the other side and arrange the shredded lettuce.
• Place the hot fried rolls, one in each bun.
• Put a whole green chilli if you desire.
• Serve immediately.

HOT DOG VEGGIE BAKE

Steps:

• Set oven to 425 degrees.
• Stir together cornmeal, flour, sugar, baking powder and salt.
• Combine egg, 1/2 cup milk and 2 Tbsp oil; add to dry ingredients, beat until smooth.
• In a saucepan, heat remaining 2 Tbsp oil; add veggies, cook uncovered 10 minutes.
• Blend in soup, 3/4 cup milk and mustard; stir in hot dogs, bring to boiling.
• Transfer soup/hotdog mixture to a 2-qt casserole dish.
• Spoon cornmeal/flour batter (by tablespoons) atop hot mixture.
• Bake uncovered, for 20-25 minutes.

OVEN ROASTED HOT DOGS

Steps:

• Preheat oven to 400 degrees.
• With a knife make a slice about half way through the hot dog.
• Place on baking sheet.
• Cook for 15 minutes until hot dog is starting to curl and browned.
• If a browner hot dog is desired turn on broiler and brown to liking.
• Remove from oven and add cheese if desired and place back in oven for additional minute.
• When hot dog is done place on the bun and add additional toppings.