Hot Dog and Potato Casserole
Upgrade your weeknight dinner with this tasty hot dog and potato casserole. It's budget-friendly, quick to make, and can be customized to your taste.
Ingredients
- Butter, for the baking dish
- 2 pounds potatoes (Yukon gold or red-skinned), cut into 1-inch cubes
- 2 tsp kosher salt for the potato cooking water
- 1 pound hot dogs or smoked sausages
- 4 tbsp butter, divided
- 1 medium onion, chopped
- 4 tbsp all-purpose flour
- 2 cups milk, or more if needed
- 1 ½ cups cheddar cheese, divided
- Fine salt and freshly ground black pepper, to taste
- Chopped fresh parsley (optional), for garnish
Recommended Equipment
- 2 to 3-quart baking dish
Instructions
- Heat the oven to 350°F.
- Butter a 2 to 3-quart baking dish.Butter
- Boil the cubed potatoes in a pot of boiling salted water for about 10 minutes, or until just barely tender. Drain and set aside.2 pounds potatoes (Yukon gold or red-skinned) | 2 tsp kosher salt for the potato cooking water
- Slice the hot dogs or smoked sausages into 1/2-inch rounds.1 pound hot dogs or smoked sausages
- Melt 1 tablespoon of butter in a medium saucepan over medium heat. Cook the sliced hot dogs until lightly browned; remove with a slotted spoon and set aside.1 tbsp butter
- Add the remaining 3 tablespoons of butter and the chopped onion to the same saucepan. Cook, stirring, until the onion is translucent.3 tbsp butter | 1 medium onion
- Add the flour to the onion and cook for about 2 minutes, stirring constantly. Gradually add 2 cups of milk and continue to cook until thickened. Add 1 cup of the cheese and cook, stirring constantly, until it has melted. If the sauce is too thick, add a bit of milk to thin it. Taste and season with salt and pepper, as needed.4 tbsp all-purpose flour | 2 cups milk | Fine salt and freshly ground black pepper | 1 cups cheddar cheese
- Add the potatoes to the sauce along with the browned hot dogs or sausage. Gently stir to combine.
- Spoon the potato mixture into the prepared baking dish.
- Cover the casserole tightly with foil and bake for 25 minutes, or until potatoes are tender. Top with the remaining cheddar cheese and continue to bake just until the cheese has melted.½ cups cheddar cheese
- Garnish with fresh chopped parsley just before serving, if desired.Chopped fresh parsley (optional)
Nutrition
Calories: 672kcalCarbohydrates: 60gProtein: 25gFat: 37gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.4gCholesterol: 111mgSodium: 1196mgPotassium: 1111mgFiber: 5gSugar: 7gVitamin A: 782IUVitamin C: 37mgCalcium: 412mgIron: 4mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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