Hot Dog Casserole for a Quick and Easy Dinner

There are days when you’re in a rush and still need to make something quick for dinner. For those times, I have the perfect solution. You just may want to try my hot dog casserole recipe that is as delicious as it is easy to create. With just two hot dogs, browned onion, a tad of barbecue sauce, a can of cream of mushroom soup, diced tomatoes, and a minimum of spices for the sauce and cooked elbow macaroni, this is a recipe that you’ll want to make over and over again.

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I had two leftover hot dogs in my freezer from ButcherBox. Therefore, I decided to use them in this casserole along with browning a medium onion in some oil before adding the slices of hot dogs to fry a bit more before adding a tablespoon of barbecue sauce before incorporating them into a delectable seasoned sauce.

After chopping the onion and hot dogs, this is basically just whipping up a few ingredients for the sauce and cooking up elbow macaroni. Then it is just combining the ingredients that make a simple, but tasty main dish.

I don’t know how you feel on the subject of beef and other meats and poultry that you eat, but ever since discovering what commercial beef and poultry are feed, I rely on ButcherBox for the quality of meats they produce. Even though, I am a #ButcherBoxPartner, I honestly believe they provide meats and poultry that are more humanely treated while feeding their animals better diets instead of disgusting additions to their grains and proteins such as with chicken feces, poultry feathers, cow blood or animal parts that humans wouldn’t consume from pigs, horses, fish, and cattle according to an interesting article in the Seattle pi.

I do hope that you give my favorite meat subscription a try and please go through my link because it is a great value and is far better for your health than taking chances with typical grocery store beef and the safety of our food supply.

I do really wish that you try this hot dog casserole recipe because it is a keeper.

Hot Dog Casserole

2 hot dogs, cut into slices
1 medium onion, finely chopped
3 tablespoons of olive oil or canola oil
1 tablespoon of barbecue sauce
1 can (14-oz.) diced tomatoes (don’t drain)
1 can (10.5 oz.) cream of mushroom soup
1 teaspoon of salt
1 teaspoon of sugar
½ teaspoons of turmeric
½ teaspoons of hot sauce
3 cups of uncooked elbow macaroni

Brown the chopped onion in the canola or olive oil until golden brown in your skillet or pot.

Slice the hot dogs into thin slices. Don’t make them paper thin, but more of medium thin.

Add the sliced hot dogs into the skillet and continue browning for a few minutes before adding the tablespoon of barbecue sauce.

I let the hot dogs with the barbecue sauce continue cooking while I put on my pot of water on another burner to cook my elbow macaroni. To help the macaroni cook up faster, I add a separate teaspoon of salt to the water. This is not the salt that you add to the casserole in the ingredients.

After finishing that task of putting my elbow macaroni on to cook, I start to prepare the sauce to incorporate the cream of mushroom soup, the diced tomatoes, salt, sugar, turmeric, and hot sauce to my browned onion and hot dog mix. Leave this cooking on medium heat while waiting for the elbow macaroni to finish cooking.

Drain the macaroni once tested to how you like your macaroni.

Then add the cooked macaroni to the sauce ingredients and mix through.

This is really tasty for something so simple.

ENJOY!

Print

Hot Dog Casserole

With just two hot dogs, browned onion, a tad of barbecue sauce, a can of cream of mushroom soup, diced tomatoes, and a minimum of spices for the sauce and cooked elbow macaroni, this hot dog casserole is a recipe that you’ll want to make over and over again.

Course: Dinner, Lunch, Main Dish

Cuisine: American

Keyword: easy recipes, hot dog casserole

Ingredients

• 2 hot dogs cut into slices
• 1 medium onion finely chopped
• 3 tablespoons of olive oil or canola oil
• 1 tablespoon of barbecue sauce
• 1 can 14-oz. diced tomatoes (don’t drain)
• 1 can 10.5 oz. cream of mushroom soup
• 1 teaspoon of salt
• 1 teaspoon of sugar
• ½ teaspoons of turmeric
• ½ teaspoons of hot sauce
• 3 cups of uncooked elbow macaroni

Instructions

1. Brown the chopped onion in the canola or olive oil until golden brown in your skillet or pot.
2. Slice the hot dogs into thin slices. Don’t make them paper thin, but more of medium thin.
3. Add the sliced hot dogs into the skillet and continue browning for a few minutes before adding the tablespoon of barbecue sauce.
4. I let the hot dogs with the barbecue sauce continue cooking while I put on my pot of water on another burner to cook my elbow macaroni. To help the macaroni cook up faster, I add a separate teaspoon of salt to the water. This is not the salt that you add to the casserole in the ingredients.
5. After finishing that task of putting my elbow macaroni on to cook, I start to prepare the sauce to incorporate the cream of mushroom soup, the diced tomatoes, salt, sugar, turmeric, and hot sauce to my browned onion and hot dog mix. Leave this cooking on medium heat while waiting for the elbow macaroni to finish cooking.
6. Drain the macaroni once tested to how you like your macaroni.
7. Then add the cooked macaroni to the sauce ingredients and mix through.
8. This is really tasty for something so simple.
9. ENJOY!