Email to Magnolia Lane      

Recipe Categories: Magnolias's HOME PAGEAPPETIZERS BBQ BEANS-SPUDS-YAMS BEEF BEVERAGES BREAD BREAD-MACHINE BREAKFAST CAKESandPIES CAMPING CANDY CASSEROLES CHEF-TIPS-HINTS COOKIES CROCKPOT DESSERTS DIABETIC EGGS EMERILS FISHandSEAFOOD FONDUES FROZEN_DESSERTS FRUIT JAM-JELLY-PICKLES_ETC LOW-CARB LOWFAT MARINADES MEATLESS MEATS MEXICAN NON-FOOD-ITEMS ORIENTAL OTHER-ETHNIC-FOODS OTHER_MEATS PASTA-and-RICE PASTRIES PET-TREATS PIZZA PORK POULTRY PRESSURECOOKER RICE SALADS_ETC SANDWICHES SAUCES SIDE_DISHES SNACKS SOUPSandSTEWS SPECIAL-DAYS SPICES-RUBS-MIXES-SUBSTITUTES VEGETABLES VEGETARIAN

Dogs & Taters Casserole II




Source of Recipe


Marsha


List of Ingredients




1 pkg. of hot dogs
5-7 medium size potatoes (can be any kind) that have boiled, cooled and cut up into bite size pieces

Roux:

1 T butter
1 T flour

2 c of milk
1 1/2 c of shredded cheddar cheese
1 T minced onion
salt and pepper to taste

Recipe



Preheat the oven to 350 degrees.

Cut up the hot dogs into bite size pieces. Combine the hot dogs and potatoes in a 9x13 casserole pan that has been greased.

Make the roux by first melting the butter in a sauce pan and then adding the flour. Stir these together until a paste is formed. The roux is used to thicken the mixture. Then add the milk and slowly add the cheddar cheese. After you have incorporated the milk and cheese into the roux then add the minced onion and salt and pepper. Constantly stir the mixture until you have a nice smooth cheese mixture.

Then pour the mixture over the hot dogs and potatoes. Cover with aluminum foil and bake for 45 min. with the cover on and then 15 min with the cover off. Sprinkle with a little parsley and then serve.