Amish hot dog casserole (adapted to crockpot)
An easy casserole that is a family favorite using hot dogs, cream of soups and potatoes. The Lancaster County Amish love hot dogs just like everyone else, and they developed this deliciously cheesy and simple casserole that I adapted into a crockpot recipe. Enjoy!
Ingredients
- 1/3 cup chicken broth
- 4-5 medium potatoes, cubed peeling optional
- salt and pepper to taste
- 4 oz. canned mushroom pieces or 1 cup fresh mushrooms, sliced.
- 1/2 cup diced onion white or yellow
- 4 hot dogs, sliced your choice of cheddar, regular, beef, etc.
- 10.5 oz. cream of cheddar or cream of chicken soup
- 10.5 oz. cream of mushroom soup
- 1/2 teaspoon season all (Lawry's salt)
- 1/4 teaspoon garlic salt *see note
Toppings:
- shredded cheese of your choice
- fresh parsley for garnish optional
Instructions
- Pour 1/3 cup chicken broth into a 3–4-quart crock pot, you will need enough to cover the bottom of the crock pot.
- Place the potatoes on top of the chicken broth in the crock pot and season lightly with salt and pepper. Layer the diced onion and mushroom pieces over the cubed potatoes, then layer the hot dog slices over top.
- Whisk the soups, season all and garlic salt together in a medium sized bowl. Pour the soup mixture evenly over the hot dogs, veggies and potatoes, ensuring the potatoes are well covered.
- Cook on low for 5-6 hours or on high for 3.5 to 4 hours until the potatoes are soft. Stir the casserole half-way through the cooking process to avoid burning on the sides.
- Add shredded cheese at the last ten minutes of cooking and allow to melt. Garnish with diced parsley (optional) and enjoy!
Notes
Feel free to add seasoning to taste in this hotdog casserole!
Cooking times may vary per crockpot size and strength. If using a larger crockpot than recommended the casserole may cook faster.
You can substitute garlic powder and salt for the garlic salt.
See below for photos and notes.
Tried this recipe?Let us know how it was!