Ready in 50 minutes.
Grease a glass bread dish. Add potatoes (you want 2 layers so divide in half). Sprinkle flour over potatoes. Add broccoli, hot dogs, and half of the cheese. Add last layer of potatoes, then repeat the layers once more. Pour milk over the mixture. Add cheese on top of mixture.
Cover with aluminum foil and bake for 40 minutes, checking after 20 minutes
Source: My Daily Moment
By LRP from LWL, MA
Cut hot dogs in halves, lengthwise, then crosswise. Set aside.
Melt butter in heavy skillet. Add onions, and cook slowly until soft. Add green beans to onions. Stir in soup, milk, salt and marjoram; mix well.
Set over low heat until mixture begins to simmer. Fold in hot dogs; heat until bubbling.
Remove biscuits from package, separate, cut each into fourths. Arrange in a border around skillet, points up. Bake at 375 degrees F until biscuits are browned (see package directions).
Remove from oven, and sprinkle cheese over biscuits. Serve as soon as cheese has melted.
By Robin from Washington, IA
This recipe is easy to double, quadruple or whatever. Also, I generally use whatever pasta I have on hand such as rotini, shells, bowties, or whatever... I've also used sausage instead of hot dogs. This is very versatile. Have fun!
By Marci from Clover, SC
By Robin from Washington, IA
One thing I used to make a lot was a casserole that had cut up hot dogs, egg noodles and some sort of cheesy sauce. Anyone know what I'm talking about? Thanks in advance for any help!
Janine from Texas
This is from www.recipezaar.com
Hot Dog Casserole
1 (8 ounce) box elbow macaroni, freshly cooked,drained
1/2 lb hot dogs, sliced into rounds
2 1/4 cups American cheese or 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
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