Description
A creamy and comforting Amish Hot Dog Casserole made with tender egg noodles, savory sliced hot dogs, and melted cheddar cheese baked in a rich mushroom sauce. A simple, hearty family dinner that is easy to make and satisfying every time.
Ingredients
Scale
- 8 hot dogs, sliced
- 12 ounces egg noodles, cooked al dente
- 2 cups shredded cheddar cheese, divided
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup milk
- 1 small yellow onion, diced
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 350 degrees Fahrenheit and lightly grease a 9×13 inch baking dish.
- Cook egg noodles according to package directions until al dente. Drain and set aside.
- In a skillet over medium heat, melt butter and sauté diced onion until soft and translucent.
- In a large mixing bowl, combine cooked noodles, sliced hot dogs, sautéed onion, cream of mushroom soup, milk, 1 1/2 cups shredded cheddar cheese, salt, and black pepper. Stir until evenly mixed.
- Transfer mixture to the prepared baking dish and spread evenly.
- Sprinkle remaining 1/2 cup shredded cheddar cheese over the top.
- Bake for 25 to 30 minutes until bubbly and golden on top.
- Remove from oven and let rest for 5 to 10 minutes before serving.
Notes
- Slightly undercook the noodles to prevent them from becoming too soft while baking.
- Let the casserole rest before serving for cleaner slices.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze tightly covered for up to 2 months, though texture may soften slightly after thawing.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg