Hot Dog Noodle Casserole Recipes

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HOT DOG EGG NOODLE CASSEROLE



Hot Dog Egg Noodle Casserole image

A really fattening casserole that goes great with Monday night football or race day. My husband and his buddies seem to love it. Don't give it to anyone with a heart condition!

Provided by Jessica Costello

Categories     One Dish Meal

Time 33m

Yield 1 pan

Number Of Ingredients 9

1 (1 lb) package hot dog
1 large white onion (chopped)
1/2 cup butter
2 (10 1/2 ounce) cans tomato soup
1 (12 ounce) bag egg noodles
1 1/2 cups milk
salt
pepper
1 cup shredded cheddar cheese

Steps:

  • Melt butter in large pot.
  • Add onions and sauté for about 1 minute on medium heat.
  • Add chopped hot dogs and sauté for 1 minute.
  • Add 2 cans of tomato soup and of milk.
  • Add egg noodles and mix well.
  • Cover and let simmer until egg noodles are tender.
  • Add cheddar cheese and cover and let cheese melt.
  • Salt and pepper to taste.

HOT DOG AND NOODLE CASSEROLE



Hot Dog and Noodle Casserole image

A hearty and economical supper!

Provided by Kevin Williams

Categories     Main Course

Number Of Ingredients 10

8 ounces noodles
1/4 cup butter
2 tablespoons flour
1 cup milk
1¼ cup cheese, grated
1/2 teaspoon salt
1 pound hot dogs (sliced)
¼ cup brown sugar
1½ Tbs. mustard
¼ cup salad dressing

Steps:

  • In a large kettle, cook noodles and drain. In a saucepan,melt butter and stir in flour.
  • While stirring, slowly add milk.
  • When mixture comes to a boil, add cheese and salt and stiruntil cheese is melted.
  • Add this to the cooked noodles and pour into greasedbaking dish.
  • Mix topping together and then add hot dogs.
  • Put on top of noodles.
  • Bake at 375 for 30 minutes.
  • serves six

CHEESY CRUNCHY NOODLE CASSEROLE



Cheesy Crunchy Noodle Casserole image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 45m

Yield 8 servings

Number Of Ingredients 7

Kosher salt and freshly ground black pepper
8 ounces egg noodles
1 1/4 cups small-curd cottage cheese
1/2 cup sour cream
1 cup grated sharp Cheddar
1/2 cup sliced green onions, plus more for garnish
2 cups crushed potato chips

Steps:

  • Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil.
  • Cook the egg noodles until al dente as per the package directions. Drain and set aside.
  • In a medium bowl, combine the cottage cheese and sour cream. Add plenty of freshly ground black pepper. Add the noodles and stir. Add the Cheddar and green onions, then stir.
  • Add the contents of the bowl to a 9-by-13-inch baking dish and bake for 15 minutes. Remove and top with the potato chips. Return to the oven and bake until golden, another 5 minutes.
  • Garnish with green onions, then serve.

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.

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

Spinach, egg noodles and a creamy hot dog mixture is topped with peas and crumbled bacon. What a casserole! This is a recipe I received in German class 24 years ago. It looks unusual, but it is very delicious. I don't know where the teacher found the recipe. Drop biscuits go well with this casserole.

Provided by KATHY

Categories     Pork Recipes

Time 1h20m

Yield 9

Number Of Ingredients 8

1 (10 ounce) package frozen chopped spinach, thawed
1 (8 ounce) package wide egg noodles
1 (10.75 ounce) can cream of mushroom soup
½ cup milk
½ cup sour cream
1 pound hot dogs, sliced into circles
1 pound frozen green peas, thawed
4 slices bacon, fried and crumbled

Steps:

  • Prepare spinach according to package directions. Drain and spread in the bottom of a lightly greased 9x13-inch baking dish.
  • Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente. Drain and place on top of spinach in baking dish.
  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl combine the soup, milk, sour cream and hot dogs. Mix together and place mixture on top of noodles.
  • Cover dish with aluminum foil and bake at 350 degrees F (175 degrees C) for about 45 minutes, or until heated through. Sprinkle with peas and bacon and heat in oven until peas are just hot.

Nutrition Facts : Calories 380.9 calories, Carbohydrate 29.2 g, Cholesterol 61.9 mg, Fat 23 g, Fiber 4.7 g, Protein 15.2 g, SaturatedFat 9.5 g, Sodium 914.4 mg, Sugar 5.1 g

HOT DOG PASTA CASSEROLE



Hot Dog Pasta Casserole image

Strike gold with this easy-to-make Hot Dog Pasta Casserole that kids will love. A package of KRAFT Macaroni & Cheese Dinner helps you get a head start on making this cheesy Hot Dog Pasta Casserole.

Provided by My Food and Family

Categories     Dairy

Time 40m

Yield Makes 6 servings.

Number Of Ingredients 6

1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner
2 OSCAR MAYER Wieners, chopped
2 KRAFT Singles, chopped
1/2 cup frozen corn
2 Tbsp. canned chopped green chiles
1 egg, beaten

Steps:

  • Heat oven to 400ºF.
  • Prepare Dinner in large saucepan as directed on package. Add remaining ingredients; mix well.
  • Spoon into 8-inch baking dish sprayed with cooking spray.
  • Bake 20 min. or until heated through. Cut into bars.

Nutrition Facts : Calories 290, Fat 16 g, SaturatedFat 4.5 g, TransFat 2 g, Cholesterol 55 mg, Sodium 660 mg, Carbohydrate 27 g, Fiber 2 g, Sugar 5 g, Protein 10 g

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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