Killing Them Softly: Hot Dog Casserole


EDITOR’S NOTE: My recent discovery of our families’ collection of 1970s era church cookbooks has been nothing short of a conversation piece around Al Dente HQ. The kind-hearted and well-intentioned women behind these recipes set cooking back years, all the while trying to kill their families with butter, shortening and lard. Not wanting to hog the glory and splendor for myself, it is my pleasure to share these classic culinary gems with you. These are the original recipes with very little editing. If you have one of these around your house or find one at your parent’s home, please contact me. I would love to get my hands on it.

RECIPE: Easy One Pan Supper
AUTHOR: Janice Balduzzi
COOKBOOK: Cecilian Style, St. Cecelia’s Roman Catholic Church

WHY DID I CHOOSE THIS? It’s tough to tell when this one goes off the rails. It’s a casserole, so the concept itself is already playing with a hand of low cards. I think it’s the step where you blend mayo in with the flour-mustard-milk paste. Yeah, let’s say it goes bad at that point.

Hot dog casserole with no ketchup? It seems so wrong.

Hot Dog Casserole

  • 3 tbsp. butter
  • 3 tbsp. flour
  • 1 tsp. salt
  • 3/4 tsp. dry mustard
  • 1/4 tsp. pepper
  • 1 1/2 cups milk
  • 3/4 cup mayonnaise
  • 6 medium potatoes, cooked
  • 1 can green beans, drained
  • 1 small onion (presumably chopped)
  • 6 hot dogs
  • bread crumbs

Melt butter in a saucepan over medium heat (JARED’S NOTE: I’m going to guess on the prep method as the instruction was to “melt butter.”

Blend in flour, salt, mustard and pepper. Add milk and stir until it thickens. Boil for one minute, stirring. Remove from heat and blend in mayonnaise. Fold in potatoes, beans, onion and hot dogs.

Pour into casserole dish; sprinkle with bread crumbs. Bake in a 350 degree oven, uncovered, for 30 to 40 minutes.

Serves 3-4 people.


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