Technically, there are two National Hot Dog Days, so we’re not going to feel bad that Easter has us catching up with the National Hot Dog Day of March 30th. You can just pretend this is an early recipe for the National Hot Dog Day of July 23rd. And, of course, every day is National Hot Dog Day for most kids. That’s fair enough. [photo via istock]
Despite everything you hear about what actually goes into a hot dog, we’re super-excited to celebrate this tasty food. As far as we’re concerned, it’s a good thing this dog has its day!
Here is a unique recipe that combines all the things kids love in a meal: hot dogs, cheese and potatoes. This Hot Dog and Potato Casserole is easy to make and will be a surefire hit with even the pickiest of eaters at your table.
8 cups cooked, shredded potatoes
1 package hot dogs, diced
2 cups velveeta cheese, cubed
2 1/2 cups milk
1 can mushroom soup
1/2 cup onion, diced
Pepper and spices to taste
Preheat oven to 350 degrees.
In a large bowl, combine potatoes and hot dogs. Set aside. In a saucepan, heat milk and add cheese. Stir until melted. Add soup and onion. Remove from heat and pour over potato, hot dog mixture. Toss together. Pour into a buttered 13x9x2″ baking pan. Bake at 350 degrees for 1 hour.
This recipe makes 12 servings and leftovers reheat well for lunch the next day!