comfort food: hot dog casserole
Some recipes get passed down through the generations. Recipes for pork roasts, or for turkey stuffing, or cakes. Perhaps my karma has a sense of humor, 'cause one of the most prominent family recipes I have is a 1950s American housewife back-of-can special called Hot Dog Casserole. It's really good. I had a bit of a bad day yesterday (didn't get a grant I was hoping for), so I decided that this sort of comfort food was in order.
I am nothing if not a food snob, though, so I did upgrade some of the ingredients. For the hot dogs, I used organic free-range beef franks (in general, for this recipe, beef or turkey are good, pork, as in products labeled "hot dogs", or tofu are horrible). For the cheddar cheese, I used Vermont Cabot extra sharp, and for the seasoned salt I made my own (recipe below). Unfortunately, only Campbells makes condensed tomato soup, and I didn't have a spare hour to make my own egg noodles. Nevertheless, the results were tasty, comforting, and snobbish.
Hot Dog Casserole
Serves about 4.
2 T butter
1 medium onion, chopped
12-16 oz beef franks
8 oz wide egg noodles
1 can condensed tomato soup
4 oz sharp cheddar cheese, grated
2 T worchestershire sauce
1/2 t seasoned salt
- Cook egg noodles in salted water. Drain. Preheat oven to 350 degrees.
- Saute onions in butter on medium heat until starting to color. Add franks and cook until starting to color. Remove from heat.
- Mix soup concentrate (do not add water), cheese, worchestershire sauce, and seasoned salt together. Add franks and noodles and mix until combined.
- Grease a 9x12 casserole and bake for 20-30 minutes until crisp on top.
Homemade Knockoff of Lowry's Seasoned Salt
1/4 c salt
1 T sugar
1 t paprika
1/2 t turmeric
1/2 t onion powder
1/2 t cornstarch
1/2 t black peppercorns
1/4 t mustard seeds
1/2 t oregano
- Grind peppercorns, mustard seeds, and oregano in a spice grinder. Add to remaining ingredients. In batches, grind mixture in spice grinder until fairly fine.