This is an easy and satisfying casserole dish that’s a great way to dress up ordinary hot dogs!
I love cooking casseroles, especially when I need to make a hearty meal that will feed a crowd, or simply use up various odds and ends in my fridge and cupboard. I also love taking old fashion casserole recipes of – let’s face it – dubious quality and turning them into something more exciting, delicious, and perhaps also health conscious. My BBQ Hot Dog Casserole recipe is one such modern twist on a classic favorite.
The original recipe I had was from an old 1970s Better Homes & Garden cookbook, All-Time Favorite Casserole Recipes. I love vintage cookbooks, though often I find the excessive use of canned, frozen and processed ingredients need some revising to suit my tastes and dietary concerns. Here I took a so-called “Mexican Frank Casserole” and dressed it up with more fresh vegetables, less cheese and fat, and a hearty shot of BBQ sauce to liven up the flavor. I also used specialty venison-cheddar-jalapeno hot dogs courtesy a local hunter and his excellent butcher.
If you aren’t fortunate enough to have access to quality game meat and sausage, regular hot dogs will do just fine. You can simply add additional chopped fresh jalapeno peppers and a dash of cheddar cheese if you like to come close to the same flavor.
BBQ Hot Dog Casserole: The Recipe
- Prep time: 15 min
- Cook time: 1 hour
- Ready in: 1 hour 15 min
- Yields: 8
Ingredients
- 1 garlic clove thinly sliced
- 1 small yellow onion chopped
- 1/2 green pepper chopped
- 1/2 red pepper chopped
- 16 green olives with pimentoes sliced
- 8 hot dogs sliced into 1/2 inch pieces
- 1 1/4 cups canned tomatoes
- 3 tablespoons butter
- 2 cups water
- 1/3 cup barbeque sauce
- 1 package frozen mixed vegetables
- 16 oz cooked pinto or chili beans
- 2 teaspoons chili powder or to taste
- 3/4 cup cornmeal
- salt and pepper to taste
Instructions
Preheat oven to 375 degrees F. Prepare all ingredients.
Heat 1 tablespoon of butter in saute pan and add garlic, onion, red and green pepper and cook until tender but not browned.
Add hot dogs, tomatoes, BBQ sauce, olives, frozen mixed vegetables, beans and chili power. Adjust amount of chili powder to your personal taste.
Allow to cook over a simmering heat until thickened, about 30 minutes. Meanwhile, prepare a casserole dish by greasing it with remaining butter.
Place the water, cornmeal and 1/2 teaspoon salt in saucepan. Cook and stir until thickened, about 1 minute after reaching boiling.
Turn vegetable and hot dog mixture into the greased baking pan, top with shredded cheese if you choose.
Then spoon cormeal mixture over casserole, forming a lattice pattern if you choose or just dotting the top.
Bake uncovered for 25 minutes. Allow the finished casserole to set for a few minutes, then serve and enjoy!
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