Chili Corn 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.

CHILI CHEESE CORN DOG CASSEROLE

Steps:

• Heat oven to 375 degrees F.
• To prepared chili, add salt, yellow mustard, chili powder, and corn niblets. Stir to combine.
• Spread chili evenly into the bottom of a 9 x 13-inch baking dish. Top with half of the shredded cheese. Layer corn dogs evenly across the top of the chili and sprinkle remaining cheese over the top.
• Bake for 20-25 minutes, or until cheese has melted and chili is bubbling. Remove from oven and serve in bowls with your favorite chili dog toppings.

CHILI CHEESE CORN DOG CASSEROLE

Steps:

• Preheat oven to 350°F
• Cut hotdogs into pieces
• Mix hotdogs with chili, 1 cup cheese, half can of corn, bacon bits and onions
• Mix cornbread as package instructs then mix in other half can of corn
• Add half chili mixture to baking dish. Spoon on half of the cornbread batter
• Add on other half of chili mixture then spoon on cornbread batter
• Cover and bake for 1 hour
• Take out and spread on other cup of cheese. Bake for 10 more minutes uncovered
• Let sit 10 minutes before serving

POTLUCK-PERFECT CHILI DOG 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.

CORN DOG CASSEROLE

Steps:

• In a small skillet, saute celery in butter 5 minutes. Add onions; saute until vegetables are tender, 5 minutes longer. Place in a large bowl; set aside. , Preheat oven to 400°. Cut hot dogs into 1/2-inch slices. In the same skillet, saute hot dogs until lightly browned, about 5 minutes; add to vegetables. Reserve 1 cup. , In a large bowl, whisk eggs, milk, sage and pepper. Add remaining hot dog mixture. Stir in cornbread mixes. Add 1-1/2 cups cheese. Spread into a shallow 3-qt. or 13x9-in. baking dish. Top with reserved hot dog mixture and remaining cheese. , Bake, uncovered, until golden brown, about 30 minutes.

CORN DOG CASSEROLE

Steps:

• In a medium skillet, saute celery and green onions in butter for 5 minutes. Place saute mixture in a large bowl; set aside.
• Slice hot dogs lengthwise into quarters, then cut into thirds. In same skillet, saute hot dogs for 5 minutes or until lightly browned. Add to celery/onion mixture and mix all together. Set aside 1 cup of mixture.
• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl combine the eggs, milk, sage and pepper. Add all but reserved 1 cup hot dog mixture. Stir in corn bread mix and 1 1/2 cups shredded cheese. Mix all together and spread mixture into a shallow 3 quart baking dish. Top with reserved 1 cup hot dog mixture and remaining 1/2 cup shredded cheese.
• Bake uncovered in preheated oven for 30 minutes, or until golden brown.

CHILI DOG CASSEROLE II

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Spread 1 can of chili and beans in the bottom of a 9x13 inch baking dish. Roll up franks inside tortillas and place in baking dish, seam side down, on top of chili and bean 'bed'. Top with remaining can of chili and beans, and sprinkle with cheese.
• Cover baking dish with aluminum foil, and bake at 425 degrees F (220 degrees C) for 30 minutes.

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.

CONEY ISLAND CHILI-DOG CASSEROLE

Steps:

• Preheat oven to 375 degrees F.
• Remove biscuits from package and lightly press into the bottom and slightly up the sides of a lightly greased 9 x 13-inch baking dish.
• Place biscuits in oven and bake for 10 minutes.
• In bowl, combine chili, hot dogs, cheese and onion.
• Remove biscuits from oven and top with chili mixture.
• Return to oven and continue baking for an additional 12 to 15 minutes or until biscuits are golden brown and filling is hot.
• Cut casserole into squares and serve immediately.

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.

4-INGREDIENT CHILI DOG CASSEROLE

Steps:

• Heat oven to 425ºF.
• Spread chili onto bottom of 8-inch square baking dish sprayed with cooking spray.
• 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.