Wrigley Hot Dog Casserole

Dish Size:
2 Quart
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June 7, 2012
Tara’s Tidbits®

Make sure you serve this with plenty of crusty bread, pasta or even mashed potatoes – as long as you have something to mop up the juices. If you’d like, you could also sprinkle grated Parmesan cheese on top, just for fun.

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)


  1. Preheat oven to 400 degrees.
  2. 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.
  3. Cook the onions and celery in the remaining fat over medium-high heat for 5 minutes. Add garlic and cook for one more minute.
  4. 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.
  5. Stir in lemon juice and basil before serving.
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