Best Chili Cheese Casserole Recipes

CHILI CHEESE DOG CASSEROLE

Steps:

• Prepare cornbread batter according to package directions. Spread half the batter into a greased 8-in. square baking dish; set aside. , In a large skillet, saute the green pepper, onion and celery in oil until crisp-tender. Stir in hot dogs; saute until lightly browned, 3-4 minutes longer. Stir in the chili, brown sugar, garlic powder and chili powder; heat through. Stir in 3/4 cup cheese. , Spoon over cornbread batter; top with remaining cornbread batter. Sprinkle remaining cheese over the top., Bake, uncovered, at 350° until a toothpick inserted in the center comes out clean, 28-32 minutes. Let stand for 5 minutes before serving.

SLOW-COOKER CHILI CHEESE DOG CASSEROLE

Steps:

• Spray 6-quart oval slow cooker with cooking spray. Cut hot dogs in half lengthwise, then into 1-inch pieces; set aside. Shred enough of the cheese to get 1/2 cup; cover and refrigerate for later. Cut remaining cheese into 1-inch cubes.
• In 12-inch nonstick skillet, cook beef, onion and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is no longer pink; drain.
• Stir in hot dogs, tomato sauce, Worcestershire sauce, 3 teaspoons of the chili powder and the pepper. Heat to simmering; reduce heat to medium, and cook 2 to 3 minutes, stirring frequently, until bubbling and slightly thickened. Remove from heat; transfer mixture to slow cooker. Stir in cheese cubes until well mixed. Cover to keep warm.
• Separate dough into 8 biscuits. Cut each biscuit into 6 pieces, and transfer to large, resealable food-storage plastic bag. In small bowl, mix melted butter, onion powder and remaining 1 teaspoon chili powder. Pour butter mixture on top of biscuit pieces; seal bag, and shake to evenly coat. Place biscuits in single layer on top of beef mixture in slow cooker.
• Cover top of insert with large kitchen towel. Place lid on top of towel. (This will prevent condensation from dripping onto biscuits during cooking.) Cook on Low heat setting 2 1/2 to 3 hours or until biscuits are done. Insert knife into center of casserole to test if biscuits are fully baked; outer edge of casserole will be deep golden brown.
• Sprinkle with reserved shredded Cheddar cheese. Return lid to slow cooker; cook 3 to 5 minutes or until cheese melts. Serve warm.

CHILI CHEESE CASSEROLE RECIPE BY TASTY

Steps:

• In a bowl, add the chili and tomato sauce and stir to combine.
• Add a layer of the chili mixture to the bottom of a 9x9-inch (23x23-cm) baking pan. Top with a layer of tortillas, a layer of chili, and sprinkle with cheese.
• Repeat until all ingredients are used, making sure the top layer is cheese.
• Cover and refrigerate for at least 3 hours, up to overnight.
• Preheat oven to 350˚F (180˚C).
• Remove the casserole from the refrigerator and let sit for 10 minutes on your counter.
• Poke three toothpicks in the casserole, and cover with tin foil, so that the foil doesn't touch the cheese layer.
• Bake for 30-40 minutes, or until cheese is melted.
• Cut and serve.
• Enjoy!

CORNBREAD CHILI CHEESE DOG CASSEROLE

Steps:

• 1. Make the cornbread according to directions on box. Spread half in bottom of greased baking pan.
• 2. In large skillet add the olive oil and saute the onions and garlic until translucent. Cut the hot dogs in half lengthwise then into pieces. Stir hot dogs into the onion mixture and let brown Stir in the chili, brown sugar, chili powder and cumin.
• 3. Spoon hot dog mixture over cornbread mixture in baking pan. Top with cheese. Top with remaining cornbread mixture.
• 4. Bake at 350 degree for 30 minutes

CHILI CHEESE HOT DOG CASSEROLE

Steps:

• 1. Preheat oven to 400'
• 2. Brown hot dogs in skillet add onion and cook just until onions are clear.I like to lay out my tortilla's on the counter and place hot dogs, some onions and a little cheese in each one.Reserve at least half of cheese. Roll up hot dogs in tortilla's and place in rows in a 13 x9 pan! I put toothpicks in mine to keep it rolled up.
• 3. Pour both cans of chili on top and sprinkle with remaining cheese and bake for about 25min or until cheese and chili are bubbling! Enjoy!

DAD'S BEST HOT DOG, CHILI & CHEESE CASSEROLE

Steps:

• Heat oven to 425ºF.
• Spread chili onto bottom of 8-inch square baking dish.
• Place 1 wiener on each tortilla; roll up. Place, seam sides down, over chili. Sprinkle with cheese; cover.
• Bake 25 min. or until wieners are heated through and cheese is melted.

CHILI CHEESE SPAGHETTI CASSEROLE

Steps:

• Heat oven to 350°F. Lightly spray 13x9-inch glass baking dish with cooking spray.
• In 10-inch skillet, heat uncooked pasta and sauce mix (from Hamburger Helper box), uncooked elbow macaroni, milk and hot water to boiling over medium-high heat. Reduce heat; cover and simmer 10 to 12 minutes, stirring occasionally, until pasta is tender. Remove from heat. Stir in mushrooms and chili. Spread mixture in baking dish. Sprinkle with cheese.
• Bake 10 to 14 minutes or until mixture is hot and bubbly and cheese is melted. If desired, broil 3 to 5 minutes to brown cheese. Top with crushed red pepper flakes. Cool 5 minutes before serving.

ORTEGA CHILI CHEESE CASSEROLE

Steps:

• Mix all ingredients in a casserole dish. Bake at 350 for 35 minutes or until cheese starts to brown.

CHILI CHEESE POTATO CASSEROLE

Steps:

• Place diced potatoes in a large pot 3/4 full with water. Bring to a boil and simmer for 10-15 minutes, until fork tender. Drain and pour into a 13×9 casserole dish.
• In a large skillet, brown ground beef and onion. Drain. Add tomato sauce and crushed or diced tomatoes. Stir in chili powder, cumin, garlic powder, salt and cayenne pepper. Simmer for 15 minutes.
• While the chili simmers, melt 2 T. butter in a small saucepan. Whisk in flour and cook for 2 minutes. Whisk in milk, bring to a boil and simmer until thickened, stirring frequently. Remove from heat and stir in 1 1/2 cup cheese. Stir until cheese is completely melted. Season to taste with salt and pepper.
• Pour cheese sauce over the potatoes in the casserole dish.
• Top with the chili.
• Sprinkle the remaining 1/2 cup shredded cheese over the chili. Bake at 350F for 20-25 minutes, until bubbly and cheese is melted.

CHILI CHEESE DOG CASSEROLE

Steps:

• Cut hot dogs lengthwise and then cut into bite-size pieces.
• Prepare corn bread batter according to package directions.
• Spread half the batter into a greased 8-inch square baking dish, set aside.
• In a large skillet, saute green pepper , onion, celery in oil until crisp-tender.
• Stir in hot does; saute 3-4 minutes longer or until lightly browned.
• Stir in chili, brown sugar, garlic powder, and chile powder, heat through.
• Stir in 3/4 cup cheese.
• Spoon over prepared corn bread.
• Spread remaining batter onto hot dog mixture. Sprinkle with remaining cheese.
• Bake uncovered at 350 degree for 28-32 minutes. Let stand for 5 minutes before serving.

CHILI CHEESE DOG CASSEROLE

Steps:

• 1. Prepare corn bread batter according to package directions. Spread half the batter into a greased 9 x 13 baking dish; set aside.
• 2. In a large skillet, saute the green pepper, onion and celery in oil until crisp-tender. Stir in hot dogs; saute 3-4 minutes longer or until lightly browned. Stir in the chili, brown sugar, garlic powder and chili powder; heat through. Stir in 3/4 cup cheese.
• 3. Spoon over corn bread batter Top with remaining corn bread batter. Sprinkle remaining cheese over the top.
• 4. Bake, uncovered, at 350° for 28-32 minutes or until a toothpick inserted near the center comes out clean. Let stand for 5 minutes before serving

SUE'S CHILI CHEESE DOG CASSEROLE

Steps:

• Needed:.
• 2 quart shallow casserole dish, sprayed with cooking spray.
• Warm tortillas, and roll hot dogs, burrito style.
• Pour 1 cup of the chili in bottom of casserole, and add the hot dog burritos.
• Pour the rest of the chili over all.
• Top with shredded cheese, and then the crushed Fritos.
• Bake in preheated 400°F oven, for 25-30 minutes.

CHILI CHEESE-DOG CASSEROLE

Steps:

• 1. Preheat oven to 350 F. Spray a 9X13 size casserole dish with cooking spray and set aside till needed.
• 2. Most of the main ingredients used in this dish.
• 3. Chop the onions, green peppers, and roasted red bell peppers & set aside till needed.
• 4. Preheat large skillet with olive or canola oil, over medium high heat, and sauté the onions and peppers about 5 minutes before adding in the roasted red peppers & chili powder, continue to cook an additional 3-5 minutes, then remove from skillet leaving liquid in skillet to sauté hot dogs.
• 5. Add the hot dogs and partially precook about 5-7 minutes until slightly browned. Add the leftover chili to prepared casserole dish then top with pre-cooked hot dogs.
• 6. Add the shredded Italian/Mexican cheese blend on top of hot dogs.
• 7. Prepare the Jiffy mix by adding to large bowl along with the large eggs, green chilis, and milk. Stir until blended together.
• 8. Add in the sautéed peppers and corn & stir until blended together.
• 9. Then pour mixture over top of casserole and bake in preheated 350 degrees F. oven for 45-55 minutes or until golden brown on top. Add the shredded cheddar cheese and chopped red bell peppers, and return to the oven for an additional 5-10 minutes or until cheese melts.Remove from oven allow to cool about 10 to 15 minutes before serving.
• 10. Serve as desired with favorite salad or side dish as desired. As a PRECAUTION - Use a drip pan underneath casserole dish if dish is over filled to catch potential drips.

CHILI CHEESE CRESCENT CASSEROLE

Steps:

• 1. set oven to 350 degrees. Spray a 13x9 pan with Pam. Set aside. Get out a big bowl.
• 2. Cook the hamburger till done (about 5 minutes.) Drain, add the taco seasoning and follow package directions to make the meat taco seasoned. Place in large bowl.
• 3. Put chili in bowl. Drain and rinse the black beans, drain the tomatoes and put in bowl. Stir all together and pour into the greased pan. Spread evenly.
• 4. Open the crescent rolls, divide into quarters (2 triangles together). Place over the beans and meat. If needed, slightly overlap the rolls to fit all of them on. If you have extra, bake them separately later (rewards for the cooks!) Put pan in oven, bake for 20 minutes at 350 degrees.
• 5. Pull out pan at 20 minute mark, crescents should be brown. Sprinkle the 1 1/2 cups cheese over the top, spread evenly. Put back in to bake at 350 for another 15 minutes until cheese is melted and casserole is bubbling.
• 6. Let sit for 10 minutes before serving. Can make a nest of shredded lettuce and crushed salsa-flavored tortilla chips, put the casserole on, top with Salsa and sour cream if you want. Or use whole chips to scoop, or just eat it as it is!

CHILI CHEESE DOG CASSEROLE!

Steps:

• 1. Preheat oven to 375 degrees F. Spray a 13 x 9 casserole dish with baking spray; pour one can of chili. Layer hot dogs, croutons and one cup of shredded cheese. Top with second can chili and sprinkle with remaining cheese. Bake for 30 minutes or until chili is bubbling.

CHILI CHEESE TATER TOT CASSEROLE RECIPE - (4.6/5)

Steps:

• Preheat oven to 400 degrees fahrenheit Arrange the tater tots in the bottom of a 9x13-in. baking dish. Bake for 20 minutes. Meanwhile, in a large skillet, cook and crumble the beef with the salt, pepper and onion until the beef is no longer pink. Drain if necessary. Return the mixture to the skillet. Add the Worcestershire sauce, chili powder, cumin, tomato sauce and water to the skillet. Bring to a boil and then reduce heat to medium-low heat, stirring occasionally, until it reaches your desired consistency. (I like ours the consistency of Sloppy Joe's, but make yours how you like it). Top the baked tater tots with the chili. Sprinkle with the cheese. Return to the oven and bake an additional 10-15 minutes or until the cheese is melted and the casserole is heated through. To serve, top individual portions with sour cream and green onions, if desired. The chili cooks while the tater tots partially bake .... but if you really wanted to, you could use canned chili instead and save yourself that step - although, I highly recommend making the chili yourself. It just tastes better in my humble opinion. I did not put beans in this ... but if you want to, feel free to add a can of drained and rinsed beans. A few shakes of Worcestershire sauce Preheat oven to 400°F. Meanwhile, in a large skillet, cook and crumble the beef with the salt, pepper and onion until the beef is no longer pink. Drain if necessary. Return the mixture to the skillet. Add the Worcestershire sauce, chili powder, cumin, tomato sauce and water to the skillet. Bring to a boil and then reduce heat to medium-low heat, stirring occasionally, until it reaches your desired consistency. (I like ours the consistency of Sloppy Joe's, but make yours how you like it). Top the baked tater tots with the chili. Sprinkle with the cheese. Return to the oven and bake an additional 10-15 minutes or until the cheese is melted and the casserole is heated through. To serve, top individual portions with sour cream and green onions, if desired.

CHILI CHEESE DOG CASSEROLE

Steps:

• 1. Split MORNINGSTAR FARMS® AMERICA'S ORIGINAL VEGGIE DOGS® lengthwise and arrange in bottom of greased 8 x 12-inch (2 quart) baking dish. Spread chili beans evenly over veggie dogs. Top with cheese slices. 2. Unroll breadstick dough keeping a continuous sheet of dough. Carefully place dough on top of cheese allowing dough to conform to shape of pan. 3. Bake at 375°F about 30 minutes or until rolls are lightly brown.

CHILI CHEESE CASSEROLE

Steps:

• You will need the roasted and peeled chili peppers. Pull off tops , split and remove seeds Grate cheddar cheese. Layer split chili peppers in a 9x13 greased pan. Cover with the grated cheddar cheese. You should have two layers. Beat throughly the eggs, flour and seasoning. Pour over the chili cheese. Butter saltines and crumble. Then pour them over everything. Bake 350 for 45 minutes.

GREEN CHILI AND CHEESE CASSEROLE

Steps:

• Mix cooked rice, sour cream, shredded Montery jack cheese and chilies. Add the mixture to a greased 1 1/2 quart casserole dish. Bake, uncovered at 325 degrees for about 30 minutes. Sprinkle with shredded cheddar cheese. Return to oven until cheese melts. Serves 6.

CHILI CHEESE CASSEROLE

Steps:

• Preheat overn to 375 degrees.
• For topping, reserve 1 cup of the 9 oz. pkg of corn chips.
• Combine remainder of chips with the cheese, chili, enchilada sauce, and minced onion.
• Pour into an 11x7 baking dish.
• Bake uncovered @ 375 for 25 minutes or until hot.
• Spread with 1 cup sour cream. Sprinkle 1/2 cup additional cheese and cover with the reserved corn chips. Bake 5 minutes longer and serve.