FRIENDS FROM WEBTV: HOT DOG CASSEROLE ...

HOT DOG CASSEROLE

YIELD 8 SERVINGS

3 TABLESPOONS BUTTER
2 TABLESPOONS ALL-PURPOSE FLOUR
1 TO 1-1/2 TEASPOONS SALT
1/4 TO 1/2 TEASPOON PEPPER
1-1/2 CUPS 2% MILK
5 MEDIUM RED POTATOES, THINLY SLICED
1 PACKAGE (1 POUND) HOT DOGS, HALVED LENGTHWISE AND CUT INTO 1/2-INCH SLICES
1 MEDIUM ONION, CHOPPED
1/3 CUP SHREDDED CHEDDAR CHEESE
CHOPPED GREEN ONIONS, OPTIONAL
STEPS
PREHEAT OVEN TO 350°. IN A SMALL SAUCEPAN, MELT BUTTER. STIR IN THE FLOUR, SALT, AND PEPPER UNTIL SMOOTH. GRADUALLY ADD MILK. BRING TO A BOIL; COOK AND STIR UNTIL THICKENED AND BUBBLY, ABOUT 2 MINUTES.

IN A GREASED 2-1/2-QT. BAKING DISH, LAYER WITH A THIRD OF THE POTATOES, HALF THE HOT DOGS, AND HALF THE ONION. REPEAT LAYERS. TOP WITH REMAINING POTATOES. POUR WHITE SAUCE OVER ALL.

BAKE, COVERED, FOR 1 HOUR. UNCOVER; SPRINKLE WITH CHEESE. BAKE UNTIL POTATOES ARE TENDER, 10-15 MINUTES LONGER. IF DESIRED, GARNISH WITH GREEN ONIONS.