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Ingredients:
6 hot dogs, sliced into bite-sized pieces
4 cups frozen tater tots
2 cups shredded cheddar cheese
1 can (10.5 oz) condensed cream of mushroom soup
1/2 cup milk
1/4 cup diced onions (optional)
1/4 cup diced green bell peppers (optional)
Salt and pepper, to taste
1 tablespoon mustard (optional)
1 tablespoon ketchup (optional)
Fresh parsley, chopped (for garnish)
Directions:
Preheat the Oven:
Preheat your oven to 375°F (190°C).
Prepare the Casserole Mix:
In a large mixing bowl, combine the sliced hot dogs, condensed cream of mushroom soup, milk, and half of the shredded cheddar cheese. Stir until well mixed.
If using, add the diced onions and green bell peppers for extra flavor and texture.
Season with salt and pepper to taste. You can also stir in the mustard and ketchup for a tangy twist.
Assemble the Casserole:
Pour the hot dog mixture into a greased 9×13-inch baking dish, spreading it out evenly.
Arrange the frozen tater tots on top of the mixture in a single layer, covering the entire surface.
Sprinkle the remaining shredded cheddar cheese evenly over the tater tots.
Bake:
Place the casserole in the preheated oven and bake for 30-35 minutes, or until the tater tots are golden brown and crispy, and the cheese is melted and bubbly.
Serve:
Remove the casserole from the oven and let it cool slightly before serving.
Garnish with freshly chopped parsley if desired.
Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes
Kcal: 400 kcal | Servings: 6 servings
