Chili Dog Casserole
Chili Dog Casserole turns everyone’s favorite game day treat into a family friendly bake. Bite size hot dogs and hearty chili, layered between cornbread with plenty of melty cheddar, then baked until golden and bubbly. It has all the flavor of a chili cheese dog without the mess, and is easily topped with your favorite toppings. Perfect for busy weeknights, potlucks, and game day, it comes together in about 50 minutes and serves 6.
Is there anything better than a warm chili dog while you watch the game? Those messy, cheesy, dogs were one of my best memories from cheering on my boys when we went to games.
Now they are grown, but I still crave a good chili dog, and this casserole scratches exactly that itch.
It has everything you love about a game day chili cheese dog (classic hot dogs, hearty chili, and plenty of cheese) all layered with cornbread and baked until hot and bubbly.
No buns to fall apart, no chili down your shirt, just all the flavor in every bite.
More Comfort Casseroles
- Jiffy Corn Casserole – sweet and savory corn side dish
- Frito Pie Casserole – chili and cheese with a crunchy Frito topping
- Chicken Bubble Up Casserole – pot pie filling with biscuit topping
- Veg-All Casserole – classic mixed vegetable and cheese comfort bake
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
Cornbread Mix – I like Jiffy or Krusteaz for because they are slightly sweeter. You can also use your favorite mix or make it homemade.
Hot Dogs – Any variety works, from all beef to chicken to low fat. Nathan’s are my favorite, but use what your family loves. Chicken dogs are great to lighten it up a little. Cut them in small pieces if you have little kids.
Chili – Canned chili with beans keeps it fast, but your own favorite chili recipe or leftover chili works as great substitutes.
Cheddar – Grate your own from a block because it melts so much better.
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How To Make Chili Dog Casserole
- Preheat the oven to 350°F and spray an 8×8 baking dish with nonstick spray. Cut the hot dogs in half lengthwise, then into bite size pieces. In a large skillet over medium low heat, cook the onion in olive oil for 2 to 3 minutes. Add the hot dogs and cook 2 to 3 minutes more to brown them.
- Stir in the chili, brown sugar, garlic powder, and chili powder. Cook until heated through, then remove from heat and stir in about 3/4 cup of the cheese.
- Prepare the cornbread batter like it says on the package, then spread half of it in the bottom of the dish. Pour the mixture over the cornbread batter, top with the remaining batter, and cover with the rest of the cheese.
- Bake uncovered about 30 minutes, until the cornbread is cooked through. Serve hot with extra cheese and your favorite toppings.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage & Reheating
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm in the microwave or a 350°F oven until heated through.
Freezer: Bake, cool completely, then wrap tightly in plastic and foil or use freezer bags. Freeze up to 3 months and thaw overnight in the fridge before reheating.
Make Ahead: Great for prepping before a party. Assemble, refrigerate, and bake when you’re ready.
Variations
Skip the Cornbread: If you don’t like cornbread, leave it off, and pile on more cheese instead.
Bun Topping: Cut hot dog buns into pieces, toast them, and stir them in for a classic chili dog feel. Crescent rolls work great too.
Tater Tot Top: Cover the top with tater tots to turn it into a chili dog tater tot casserole.
Tortilla Wrap: Wrap the hot dogs in low carb tortillas, layer in the bottom of the dish, top with the wrapped dogs, and top with cheese before baking.
Spice It Up: Add diced jalapeños, chopped green chilies, or a pinch of cayenne to the chili for extra heat.
More Chili and Hot Dog Recipes
- Air Fryer Corn Dogs – crispy corn dogs without the deep fryer
- Chili Cheese Dip – cheesy chili dip for chips and crackers
- Frito Pie Dip – scoopable chili and cheese Frito dip
- Cowboy Casserole – hearty cornbread topped beef and bean bake
Frequently Asked Questions
Yes. Assemble it and refrigerate until ready to bake, or bake and freeze it for up to 3 months for a make ahead meal.
Any kind you love. Nathan’s are my favorite, but beef, chicken, or even low fat hot dogs all work great.
Absolutely. Your favorite chili recipe or leftover chili works great and adds even more flavor.
Keep an eye on it as it bakes. If the top browns too fast, tent it loosely with foil for the rest of the baking time.
Yes. Bake, cool completely, wrap tightly, and freeze up to 3 months. Thaw overnight in the fridge before reheating.
All the classic chili dog toppings! Green onions, sour cream, diced jalapeños, extra cheese, and chopped cilantro are my favorites.
Recipe Tips & Tricks
- Grate your own cheese because it melts so much better.
- Cut the hot dogs into smaller pieces if you are serving little kids.
- Tent with foil if the cornbread browns too quickly before it is cooked through.
- Set out a toppings bar for parties, just like you would for real chili dogs.
- Use leftover chili to make this come together even faster.
This Chili Dog Casserole recipe is cheesy, cozy, and all the game day flavor without the mess. Bake it for your next weeknight dinner or potluck and watch everyone go back for seconds!
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
Chili Dog Casserole Recipe
Ingredients
- 6.5 ounces cornbread muffin mix
- 1 tablespoon olive oil
- ½ cup chopped onion
- 12 ounces hot dogs
- 15 ounces chili with beans
- 1 tablespoons brown sugar
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- 1 cup cheddar cheese shredded
Instructions
- Preheat the oven to 350 degrees. Spray a 8×8 square baking dish with non-stick spray.
- In a medium bowl, prepare the cornbread mixture as the package says. Then spread half the batter in the bottom of the casserole dish.
- Cut the hot dogs in half lengthwise and then cut the halves into bite size pieces.
- In a large frying pan over medium-low, add olive oil and the chopped onion. Cook the onions for 2-3 minutes and then add the hot dog pieces and cook for 2-3 minutes more to brown the hot dogs.
- Add the canned chili, brown sugar, garlic powder, and chili powder and stir. Cook until the mixture is heated through.
- Remove from the heat and stir in about ¾ cup of the shredded cheese. Pour mixture over the cornbread batter.
- Top the mixture with the remaining batter and cover with remaining cheese.
- Bake, uncovered, for about 30 minutes or until the corn bread mixture is cooked through. Serve hot with extra cheese and any other toppings.
Notes
- Grate your own cheese because it melts so much better.
- Cut the hot dogs into smaller pieces if you are serving little kids.
- Tent with foil if the cornbread browns too quickly before it is cooked through.
- Set out a toppings bar for parties, just like you would for real chili dogs.
- Use leftover chili to make this come together even faster.
Nutrition
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