Best Chili Cheese Dog 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.

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 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 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 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.

SKINNY CHILI CHEESE DOG CASSEROLE

Steps:

• Preheat oven to 400 degrees.
• In a large mixing bowl combine chili and minced onion. Mix until well combined.
• Spread 2 cups of the chili mixture at the bottom of a 9x13 inch baking dish. Roll up each hotdog with a crescent roll and place in baking dish, seam side down, and on top of chili mixture.
• Spread remaining chili evenly over hotdogs and top the casserole with reduced fat cheddar cheese.
• Cover with aluminum foil and cook for 28-30 minutes or until bubbly. Makes 6 (1 chili dog with 1/2 cup chili ) servings GREEN: 8 smart points per serving if using canned turkey chili or my zero point crockpot chili and reduced fat crescent rolls or 7 smart points per serving if using either chili option and the two ingredient dough.BLUE /PURPLE: 8 Smartpoints if using reduced fat crescent rolls and canned turkey chili beans, 5 smart points per serving if using my zero point chili recipe and reduced fat crescent rolls, 6 Smartpoints if using canned turkey chili and two ingredient dough, or 4 Smartpoints per serving if using two ingredient dough and my zero point chili recipe