Meals & sides

The “T Boys” Hot Dog Casserole

My sister Heidi cooks for three teenage boys, all hungry athletes, and her husband, nicknamed “Beast”. I imagine it’s somewhat like cooking for a small football team. We call them the “T-Boys” because of their last name. Cody won’t eat mushrooms because they are “slimy and disgusting”; Garritt won’t eat anything with red sauce (like spaghetti) or tomatoes, he defines himself as a “plain eater who will eat meat”; and Travers won’t eat mushrooms, onions or peppers. But one dish they all agree on is a dish my family lovingly refers to as the “T-Boys” Hot Dog Casserole.

Heidi shared this recipe with me a few years ago and as you can see by the recipe card, it’s been used a lot at my house. I’ve adjusted it slightly because my kids and I do not like mushrooms and it seems like the mushrooms in cream of mushroom soup aren’t as “undetectable” as they used to be. I know Heidi changes it too, substituting cream of chicken, cream of celery, whatever is on hand.

 Heidi wrote me a note on the bottom of the recipe, “The kids love this because of the hot dogs & potato chips!” That’s why my kids love it too.

 

 My favorite part is the salty potato chips that get nice and crunchy on top.

 It’s not a healthy meal by any means. It’s a traditional comfort-food casserole like what you’d find in a church cookbook. But it tastes great and it gets everyone around the table for a meal they all agree on!

Do you have a family-favorite casserole?

The "T Boys" Hot Dog Casserole

  • Yield: 8-10 servings

Ingredients

  • 1 can cream onion soup (can also use cream of mushroom, celery or chicken)
  • 1 can cheddar cheese soup
  • 1 cup sour cream
  • 1/2 cup butter or margarine, softened
  • 1/4 cup onion or 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1 package hot dogs,sliced
  • 16 oz. package (or 1/2 of a 28 ounce package) cubed hashbrown potatoes
  • 3/4 cup crushed potato chips (I don't measure these--I just crush a bag and dump it over the top of the casserole)

Instructions

  1. Heat oven to 350 degrees.

  2. In a large bowl, combine the soups, sour cream, butter, onion or onion powder and salt. Add sliced hot dogs and potatoes. Mix well.

  3. Pour into a greased 9x13 baking dish. Sprinkle with potato chips. Bake uncovered at 350˚ for 55-60 minutes or until the potatoes are tender.

0 Comments

  1. My husband would like me to make this again with sausage links instead of hotdogs. Sounds like a great idea!!!

  2. Thanks for sharing this recipe. So nice to see yummy food that is not fat-free, sugar free, sodium free, gluten free, etc. Which usually means a pasty pile of leftovers sitting in the fridge for a week.
    It looks family friendly and good! I look forward to trying it.

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