The T-Boys Hot Dog Casserole with Crunchy Potato Chips
My sister Heidi cooks for three teenage boys, all hungry athletes, and her husband, whose nickname is 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” (I agree). Garritt won’t eat anything with red sauce (like spaghetti) or tomatoes, and he describes himself as a “plain eater who will eat meat.” Travers won’t eat mushrooms, onions or peppers. But one dish they all agree on is a dish that my family lovingly named 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, or whatever soup she has 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. My kids prefer that I don’t bake the casserole with the chips on it. They add them to the top when they are eating it.
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!
If hot dogs aren’t your thing, try walking taco casserole and smoky ham and cheddar hash brown casserole.
T-Boys Hot Dog Casserole
- 1 9×13 baking dish
- 10.5 oz cream of onion soup, or cream of mushroom, celery or chicken soup
- 10.5 oz cheddar cheese soup
- 1 cup sour cream
- ½ cup salted butter, softened
- ¼ cup diced onion, or 1 teaspoon onion powder
- ½ teaspoon salt
- 15 oz hot dogs, sliced into bite-sized pieces
- 28 oz frozen cubed potatoes
- ¾ cup crushed potato chips
- Heat oven to 350°F. Grease baking dish.
- In a large bowl, combine the soups, sour cream, butter, onion or onion powder and salt. Add sliced hot dogs and potatoes. Mix well.
- Spread into baking dish. Sprinkle with potato chips. Bake uncovered at 350˚F for 55-60 minutes or until the potatoes are tender.
All text and images © Staci Mergenthal • Random Sweets
identical to my grandmother’s recipe that I have used to stuff turkeys for 40 years. Yum Yum
My husband would like me to make this again with sausage links instead of hotdogs. Sounds like a great idea!!!
Yummy! That does sound really good!
Thanks Heide–when my son sees this recipe card laying on the counter, he knows I’m making one of his favorite meals. And those hot dogs really make it. Enjoy!
Cool kid friendly recipe. Who doesn’t love hot dogs.
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.
I am glad you will try this recipe AnnMarie. You are absolutely right about those piles of leftovers! I hope your family enjoys it as much as we do.