Hotdogs with rice casserole II Recipe

Name: Hotdogs with rice casserole II
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 oz chicken hotdogs; 4 cup long grain rice; 8 1/2 cup water; 1/2 tsp salt; 21 oz cream of chicken soup; 4 medium carrots grated; 2 clove garlic; 2 medium shallots; 1 stick butter; 1/2 cup frozen sweet peas; 1 1/2 cup panko seasoned breadcrumbs; 1 stick butter

Servings: persons

24 oz chicken hotdogs
4 cup long grain rice
8 1/2 cup water
1/2 tsp salt
21 oz cream of chicken soup
4 medium carrots grated
2 clove garlic
2 medium shallots
1 stick butter
1/2 cup frozen sweet peas
1 1/2 cup panko seasoned breadcrumbs
1 stick butter

1
Boil your rice and carrots with 3/4 stick of butter and water
2
Preheat oven 400 Fahrenheit
3
Take 1/4 stick of butter melt in pan add your shallots and garlic
4
Chop the hotdogs add to shallots and garlic.
5
Mix your rice and carrots with cream of chicken soup.
6
Add sweet peas, put In the hotdogs garlic and shallots.
7
put into an oven safe dish.
8
Mix breadcrumbs amd butter add to top of casserole.
9
bake 30 minutes.Let sit 10 minutes serve hope you enjoy

1790

kcal

Calories

Fat

184

Carbs

119

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 24 oz chicken hotdogs, 4 cup long grain rice, 8 1/2 cup water, 1/2 tsp salt, and more.

Yes, Hotdogs with rice casserole II falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hotdogs with rice casserole II

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