This unusual hot dog casserole recipe came from a church where I used to work as the organist. Once a month they had what they termed, "Dinner Day." It was potluck; you know the routine. The difference was that this Presbyterian Church had some of the best cooks anywhere, and some of my best recipes came from Dinner Day. This was a staple that was always on the tables for the kids, but adults loved it, too.
One great thing about this recipe is that it kind of stretches the hot dogs if your children have an unannounced guest arrive for dinner.
- 1 pack hot dogs
- 1 pack hot dog buns
- Chili sauce: Any will do, but thinner works best. You need between one and two cans or one roll. I make my own Buntings Drug Store chili, and it's just perfect for this.
- 2 cups shredded cheddar cheese
- 1 bag of corn chips
- Boil hot dogs as usual.
- Place in buns.
- Fill a well-greased 8" by 11" pan with these hot dogs.
- Cover with chili.
- Top with cheese.
- Crush corn chips and place on top of cheese.
- Cover with foil and bake around 15 minutes at 375 degrees, checking often.
- Allow to bake around five minutes without foil.
Serve with regular condiments, slaw, and baked beans.