Hot Dog Casserole
This hearty and satisfying hot dog casserole—layers of red potatoes, hot dogs, and cheese, covered with a creamy white bechamel sauce—is just right for a casual side.
Equipment
- Small Saucepan
- 2-1/2-quart baking dish
Ingredients
Bechamel Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups milk
Casserole
- 6 medium red potatoes sliced
- 1 package hot dogs halved lengthwise and cut into 1/2-inch slices
- 1 onion chopped
- 2 cups shredded cheddar cheese
Garnish
- chopped green onions optional
Instructions
- Preheat the oven to 350°F (175°C). In a small saucepan, melt the butter over medium heat. Stir in the flour, salt, and pepper until smooth. Gradually add the milk, stirring constantly. Bring to a boil; cook and stir until thickened and bubbly, about 2 minutes.
- In a greased 2-1/2-quart baking dish, layer a third of the sliced potatoes, half of the hot dog slices, and half of the chopped onion. Repeat the layers, then top with the remaining third of the potatoes. Pour the prepared bechamel sauce evenly over the layers.
- Cover the baking dish with foil and bake in the preheated oven for 1 hour. Remove the foil, sprinkle the shredded cheddar cheese over the top, and bake uncovered for an additional 10-15 minutes, or until the potatoes are tender and the cheese is melted and bubbly.
- Garnish with chopped green onions, if desired, before serving.
Notes
For a variation, consider using chorizo or bratwurst instead of hot dogs. Adding crispy bacon strips can also enhance the flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 400kcalCarbohydrates: 30gProtein: 15gFat: 25gSaturated Fat: 15gCholesterol: 60mgSodium: 900mgPotassium: 700mgFiber: 3gSugar: 4gVitamin A: 700IUVitamin C: 15mgCalcium: 300mgIron: 2mg
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