Hot Dog Noodle Casserole
This is an easy, and quite delicious casserole! Lots of ways to change this up so please read the Variants in the Notes section.
Equipment
- Baking Pan (9x13 inch)
- Oven
Ingredients
- 250 grams dry egg noodles, (8 oz)
- 500 grams hot dogs, sliced, (1 lb)
- 1 cup frozen peas, thawed
- 1 can condensed cream of mushroom soup, (10½ oz / 298 g)
- 1 cup sour cream
- ¼ cup milk
- 500 grams Cheddar cheese, shredded
Instructions
- Heat a pot of salted water to boiled, then add the noodles. Cook until almost tender. Drain.
- Just before the noodles are done, preheat your oven to 180° C (350° F) and lightly grease a 9x13 baking dish with butter or cooking spray.
- While the noodle are cooking, in a large mixing bowl, add the soup, sour cream, and milk, whisk together. (I used creamy chicken mushroom soup, which is an excellent choice.)
- Stir in the hot dog slices and peas. (I used mixed vegetables.)
- Add the drained noodles to the soup mixture and stir to mix together.
- Pour mixture into the prepared baking dish and spread out evenly.
- Top with cheese.
- Bake for 30 minutes or until the cheese starting to brown. (I baked for 40 minutes, but start checking the cheese browning at 30 minutes.)
- Serve and enjoy.
Notes
Low cost per serving.
Variants: 1. Use condensed creamy chicken mushroom soup in place of the cream of mushroom. 2. Use mixed peas and carrots, or even mixed veggies in place of peas. 3. In Thailand use little cocktail sausages (highly recommended and is what I used when I made this). 4. For those in the states, Little Smokies would be perfect in this!