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Chili Dog Casserole I

Chili Dog Casserole I

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Dana Wrightsman

Dana Wrightsman

My cousin Donna made up this recipe several years ago and it's one my children love. It's like eating a chili dog, but with a fork.

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Original recipe yields 7 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 608 kcal
  • 30%
  • Fat:
  • 41.4 g
  • 64%
  • Carbs:
  • 33.7g
  • 11%
  • Protein:
  • 26.2 g
  • 52%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 1571 mg
  • 63%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Lightly grease a 9x13 inch baking dish. Tear up the hot dog buns and arrange the pieces in the bottom of the dish evenly. Slice the hot dogs into bite size pieces and layer the pieces over the buns.
  3. Pour the chili over the hot dogs, sprinkle with the chopped onion, then spread some mustard over the chili and the onion. Top off with the cheese.
  4. Bake at 350 degrees F (175 degrees C) for 30 minutes.
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Reviews

KELLYGOFF
130

KELLYGOFF

4/9/2006

My entire family loved this recipe. I did make just a few changes though. Instead of cutting up the buns, I just opened them flat and layed them crust side up. I put the hot dogs in and then a layer of cheese over those. Then the chili and some more cheese. My buns didn't get to soggy at all, as a matter of fact, the bottom was just a little crispy and it was fantastic. Maybe because the crust was facing up, or the layer of cheese between the hot dogs and the chili? I did use two cans of chili though.This tastes just like it should and I will be making this for a long time to come. Thanks for a great recipe!!

DManfredi
59

DManfredi

6/28/2006

Delicious & fun dinner idea! My husband and I really enjoyed this. My children (11 & 5 yrs.) had mixed reviews. They ate it, but their biggest criticism was the bread. I guess they're purists (hot dogs ON buns, not the other way around, etc.). I did use Hormel's low-fat Turkey Chili, and found that two cans would have been better than the one that I used. Next time, instead of hot dog buns, I think I'll try using a prepared cornbread stuffing mix which would be crispier than the cut-up buns (although, I did lightly butter and toast them before adding the rest of the ingredients, but they still absorbed too much moisture from the chili than my kids liked). Thanks for the idea, and I will be making this again. UPDATE ON 6/28/06: WE HAVE TWEAKED THIS CHILI DOG CASSEROLE TO EVERYONE'S LIKING...LAYERED IN THIS ORDER: 2 OR 3 CANS OF HORMEL TURKEY CHILI W/O BEANS; 1 PACKAGE OF LOW FAT OR FAT FREE BEEF FRANKS CUT UP, DICED ONIONS, 1/2 PACKAGE LOW FAT SHREDDED CHEDDAR/MONTERAY JACK; 2 PREPARED PACKAGES OF JIFFY CORNBREAD MUFFIN BATTER SPREAD ON TOP, THEN FINISH W/ REMAINING CHEESE AND BAKE. EVERYONE LOVES THIS, AND I THANK YOU FOR INSPIRING ME! GREAT RECIPE IDEA!

Sarah Jo
53

Sarah Jo

8/6/2010

I used whole wheat buns, kosher dogs, two cups of the Big Game Day Chili that I made the day before and used a 2% sharp cheddar. I didn't have any of it but my boys got a kick out of it. They loved that it was a new way to eat chili dogs. NOTE: This was so cheap to make that it should be illegal. I bought the hot dog buns off the clearance rack and everything else I already had on hand. Great for families who are stretching their food budget.

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