A Recipe from America’s BAKE-OFF Cookbook 100 winning recipes from BAKE-OFF 27 (1976)
About the Recipe
The hot dog casserole, I think, is one of the great lost recipe trends of the 1960’s/70’s. Every one that I’ve tried has looked absolutely disguising on paper, but has ultimately been unbelievably delicious. This one is no different. The note on the recipe says to “hear [the kids] ask for seconds,” and I have no doubt that they will with this one!
Side note – this does one of my favorite things when it comes to biscuit toppings. The biscuit dough bakes in the casserole, and sops up the juices as it does. Then you have the crunchy top that you can than dip in the remaining sauce. It’s just so good.
Additional side note – if you’re not into beef, please take a chance and try this recipe with tofu or turkey dogs. It should work just as well.
For more recipes in the Pillsbury Challenge, click here!
About the book
It’s 1976 and it’s the United States Bi-Centennial! Pillsbury takes this opportunity to re-christen themselves to America’s Bake-Off. We get some lovely patriotic graphics, and the contestants were treated to a Boston clam bake! I love the little bit of extra nostalgia and cheese.
About the glassware
This 2.5 quart Butterfly Gold casserole came to me from a close friend who inherited it from their Nana. It’s so special and you can feel the love that went into every dish every time it’s used. I have the set of two – small and large – and they hold a special place in my heart.
2 T butter or margarine
1 lb. pkg. wieners, cut in 1/2 inch slices
10 3/4 oz. can condensed cream of potato or celery soup
8 oz. package frozen mixed vegetables with onion sauce, thawed
1 cup milk
1/4 t marjoram leaves
10 oz. can refrigerated biscuits
1/2 to 1 cup (2-4oz.) shredded cheddar or American Pasteurized Process Cheese
Preheat oven to 375*F.
In 10-inch ovenproof fry pan, brown butter and wieners. Stir in soup, mixed vegetables, milk and marjoram; heat until hot and bubbly.
Separate biscuit dough into 10 biscuits; cut each into 4 pieces. Arrange over hot wiener mixture with points up.
Bake 20-25 minutes until biscuits are golden brown. Remove from oven; sprinkle with cheese. Serve immediately. (Refrigerate any leftovers.)
TIP: Hot meat mixture may be transferred to a 2-quart casserole. Top with biscuits; bake as directed.
To reheat, cover loosely with foil; heat at 375*F for 20-25 minutes.