Chili Dog Casserole Recipe

white plate with slice of chili dog casserole with a fork in it

Chili Dog Casserole Recipe

Chili Dog Casserole with hot dogs, hearty chili, and melty cheese layered with cornbread. All the flavor of a chili cheese dog without the mess. Ready in 50 minutes.

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Course: Main Dishes

Cuisine: American

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings:

Author: Jennifer Stewart

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.

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