Cheesy Hot Dog Casserole is a gluten free comfort meal inspired by one of my old favorite meals, Seashell Hot Dog Bake. I got that recipe while a teenager from a Homes and Garden magazine I believe, and made it often.
But it used seashell pasta, something I now mostly only eat if it's gluten free.
Here, I've revamped it a bit to make it healthier and gluten free, but kept it just as delicious!
If you're looking for more gluten free pasta dishes, check out this Gluten Free Hamburger Helper!
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Ingredients Needed
- Butter
- Onions
- Garlic
- Hot Dogs
- Can of Mushrooms
- Tomatoes
- Marinara Sauce
- Provolone Cheese
- Parmesan Cheese
- Sour Cream
- Salt
- Pepper
- Pasta (not shown)
See recipe card for quantities.
Ingredient Substitutions
- Add in shredded carrots
- Try Parm-Romano cheese instead of regular parmesan cheese.
- Use cheddar cheese instead of provolone.
- Use coconut oil or butter instead of the olive oil.
- I have also made this using lactose free sour cream and dairy free cheese and it works just as well and comes out just as delicious!
- Use a package of fresh mushrooms for more nutrients.
How to Make this Easy Hot Dog Casserole
Start by heating the butter in a large saucepan or Dutch oven over medium heat. Sauté the onions and garlic for a few minutes until the onions are translucent.
Add the hot dogs and slightly brown them.
Add in the tomato, mushrooms, and marinara sauce and thoroughly mix. Heat through until it's bubbling slightly.
Lower the heat to medium-low, then add in the cheeses and sour cream. Mix thoroughly to let the cheeses melt and blend, and let everything heat through. Salt to taste.
Add in the cooked pasta and mix thoroughly, allowing it all to heat fully.
Enjoy!
Top Tip
When picking out your pasta any shape will do, but I highly recommend using rotini! The spirals are just perfect for grabbing up all the sauce and cheese!
Storage
Store any leftovers inside an airtight container in the fridge from 3-5 days.
I would not recommend freezing it, as dairy doesn't always freeze well.
What to Serve With Cheesy Hot Dog Casserole
This is a cheesy creamy meal, so I'd recommend serving this with something light!
- A garden salad
- Caesar salad
- Green beans
- Brussel sprouts
- Broccoli
- Sautéed zucchini and summer squash
Cheesy Hot Dog Casserole
Equipment
- 1 Cutting Board
- 1 chef's knife
- 1 Dutch oven or large saucepan
- 1 wooden spoon or mixing utensil
- measuring cups
- Measuring spoons
Ingredients
- salt
- 1.5 tablespoon butter
- 1 onion chopped
- 4-5 cloves garlic diced
- 1 16-oz. pack of hot dogs of choice chopped into bite sized pieces
- 4 oz can of mushrooms
- 1 tomato chopped
- 1 24-oz. jar of marinara sauce
- 4 slices provolone cheese
- ½ cup parmesan cheese
- 8-oz. sour cream
- salt to taste
- 12 oz. gluten free pasta cooked
Instructions
- Place the butter in a skillet over medium heat to melt. Sauté the onion and garlic until the onions are translucent.
- Next add the hotdogs to the pan, and cook for about 6 minutes, until a few pieces are lightly browned.
- Add in the tomato, mushrooms, and marinara sauce and mix thoroughly. After the sauce heats through, turn the skillet down to medium-low heat.
- Add the provolone, parmesan, and sour cream and mix thoroughly but slowly, letting the cheese melt and everything warm through. Add salt to taste.
- Add in the cooked gluten free pasta and mix thoroughly, allowing everything to heat through. Enjoy!
Did you make this meal? Leave me a comment below! I love hearing your thoughts on my recipes! Also feel free to share pictures on Instagram and tag me @thecleanhappy life so I can see!
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