Cheesy Hot Dog Skillet is a gluten free meal inspired by one of my old favorite meals, Seashell Hot Dog Bake. I got this as a teenager from a Homes and Garden magazine I believe, and made it often. But it used seashell pasta, something I rarely eat anymore.
I’ve made it into just a skillet version (but the casserole steps are down below if you’re interested!) to save time, and I typically pair it with mashed potatoes. Pairing ideas are also below!
The original recipe calls for a 4-oz. can of mushrooms which you can go ahead and use as it is in this recipe too, but since mushrooms are high in yeast and I don’t tolerate yeast well, if I have time I’ll use dehydrated Shiitake mushrooms. This is because shiitake mushrooms are lower in yeast than most mushrooms.
I love sneaking in more veggies and various veggies, so sometimes I switch up this meal. I had run out of tomatoes last time I made this, and I forgot to buy the mushrooms! So I took 3 carrots, grated them, and added them in to the skillet after the onions and hot dogs had cooked. Super delicious! They added a great texture, plus I got in more veggies that way too.
If you don’t want to use strictly parmesan cheese, you don’t have to, it won’t mess up the flavor. Try parm and romano cheese, or whatever you feel like trying! It’s a fairly versatile recipe.
Use whichever brand of hot dogs you prefer, but notice how many hot dogs have all sorts of awful ingredients! MSG, sugar, high fructose corn syrup, corn syrup solids, soy, the list goes on and on.
If you’d like a clean brand, check out hot dogs made from Applegate. The animals were humanely raised, and they have the Whole30 stamp of approval! They can be more pricey, so I typically look for one that doesn’t have certain specific ingredients, and go from there.
You can also use whichever marinara sauce you like. I always try to go for one that doesn’t have added sugar. Sugar is in everything, so I might as well take it out whenever I can! But if it’s a sauce flavor I really want to try, it may be worth it.
A really yummy sauce for this is to use Vodka Sauce. I love the one from Bertolli’s, it has such a great flavor and the heavy cream makes it rich and creamy.
Cheesy Hot Dog Skillet
- olive oil
- 1.5 tbsp coconut oil or butter
- 1 onion
- 4-5 cloves garlic
- 1 16-oz. pack of hot dogs of choice
- 4 oz can of mushrooms
- 1 tomato
- 1 24-oz. jar of marinara sauce
- 4 slices provolone cheese
- 1/2 cup parmesan cheese
- 8-oz. sour cream
- salt to taste
- Place the butter or coconut oil in a skillet over medium heat to melt. Chop the onions, dice the garlic, and chop the hotdogs into bite sized pieces. Add to the skillet and cook for about 8 minutes stirring occasionally, until the onions are softened.
- Chop the tomato and add to the skillet along with the mushrooms and marinara sauce. 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. Add salt to taste.
- Add the provolone, parmesan, and sour cream and mix thoroughly but slowly, letting the cheese melt. Add salt to taste. Enjoy!
How to serve Cheesy Hot Dog Skillet
My favorite way to serve this is with mashed potatoes! It’s a great idea if you’re reintroducing dairy after your Whole30, too. This cheesy hot dog skillet has 4 types of dairy (if you cook in butter and not coconut oil), and you can get in even more through mashed potatoes.
However if you want to make dairy free mashed potatoes, check out this post. These mashed potatoes are Whole30 compliant!
Another great way to serve it is over roasted potatoes. So delicious!
Definitely make this with some gluten free pasta too. It’s so comforting and perfect for a cold winter day! In the original recipe, the skillet recipe is combined with pasta and baked into a casserole. Super yummy!
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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