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Hot Dog Casserole
When our children were small and I was busy trying to get done all those extra things that are part of a mom's normal schedule, I would make this quick hot dog casserole. Kids love it! —JoAnn Gunio, Franklin, North Carolina
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
- Chopped green onions, optional
Directions
- 1. 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, about 2 minutes.
- 2. In a greased 2-1/2-qt. baking dish, layer with a third of the potatoes, half the hot dogs and half the onion. Repeat layers. Top with remaining potatoes. Pour white sauce over all.
- 3. 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
1 cup: 330 calories, 24g fat (11g saturated fat), 52mg cholesterol, 967mg sodium, 18g carbohydrate (4g sugars, 2g fiber), 11g protein.
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