Wrigley Hot Dog Casserole
Great for kids and the young at heart! There are so many regional variations of the all-American hot dog, but I chose to use this one for this recipe because it makes a striking casserole. Its inspiration came from “The Chicago Dog,” a Wrigley Field staple. - Tara
- 8 ounces slab (rind removed) or thick-cut bacon, cut into small cubes
- 1 tablespoon olive oil
- 1 large onion, finely diced
- 2 ribs celery, sliced
- 2 cloves garlic, crushed
- 1 (28-ounce) can crushed tomatoes
- 1 1/4 cups chicken stock
- Pinch salt and black pepper
- 2 (16-ounce) packs hot dogs, cut into 1-inch slices
- 1 tablespoon lemon juice
- 1/2 cup fresh basil, shredded (optional)
- Preheat oven to 400 degrees.
- In a medium skillet, over medium-high heat, cook the bacon until the fat renders, 15-20 minutes. Remove bacon and place on paper towels to drain. Discard half the fat from pan.
- Cook the onions and celery in the remaining fat over medium-high heat for 5 minutes. Add garlic and cook for one more minute.
- Add the tomatoes, bacon, stock, salt, pepper, and hot dogs and bring to a boil. Remove from heat and carefully transfer to your 2-quart temp-tations® dish. Bake for 40 minutes, stirring halfway through.
- Stir in lemon juice and basil before serving.