My sister Heidi cooks for three teenage boys, all hungry athletes, and her husband, nicknamed “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”; Garritt won’t eat anything with red sauce (like spaghetti) or tomatoes, he defines himself as a “plain eater who will eat meat”; and Travers won’t eat mushrooms, onions or peppers. But one dish they all agree on is a dish my family lovingly refers to as 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, whatever is 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.
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!
The “T-Boys” Hot Dog Casserole
1 can cream onion soup (can also use cream of mushroom, celery or chicken)
1 can cheddar cheese soup
1 cup sour cream
1/2 cup butter or margarine, softened
1/4 cup onion or 1 teaspoon onion powder
1/2 teaspoon salt
1 package hot dogs,sliced
16 oz. package (or 1/2 of a 28 ounce package) cubed hashbrown potatoes
3/4 cup crushed potato chips (I don’t measure these–I just crush a bag and dump it over the top of the casserole)
In a large bowl, combine the soups, sour cream, butter, onion or onion powder and salt. Add sliced hot dogs and potatoes, mix well. Pour into a greased 9×13 baking dish. Sprinkle with potato chips. Bake uncovered at 350˚ for 55-60 minutes or until the potatoes are tender. 8-10 servings
Do you have a family-favorite casserole?