Here are three easy, crowd-pleasing versions of Chili Cheese Dog Casserole – a classic bun-based one (like eating chili dogs with a fork), a crescent dough twist (fun for game day), and a tortilla-wrapped style (taco-inspired). All serve 6–8 and bake in under an hour. Perfect for using up leftovers!
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1. Classic Bun-Based Chili Cheese Dog Casserole
*Mess-free chili dog vibes with a crunchy bun bottom.*
Ingredients
– 8 hot dog buns
– 10–12 beef hot dogs, sliced into ½-inch pieces
– 2 cans (15 oz each) chili with beans (or homemade)
– 1 medium onion, finely chopped
– 2 tbsp yellow mustard
– 2 cups shredded cheddar cheese
– Optional: 1 tsp chili powder for extra kick
Steps
1. Prep: Preheat oven to 350°F. Grease a 9×13-inch baking dish. Tear buns into bite-sized pieces and spread evenly in the dish.
2. Layer: Scatter sliced hot dogs over buns.
3. Sauce it up: Pour chili evenly over hot dogs. Sprinkle with chopped onion, then drizzle mustard on top.
4. Cheese blanket: Top with shredded cheese.
5. Bake: 25–30 mins until cheese is bubbly and golden. Let rest 5 mins before serving.
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2. Crescent Dough Chili Cheese Dog Casserole
*Flaky, golden crust with melty cheese – kid-approved fun.*
Ingredients
– 2 cans (8 oz each) refrigerated crescent roll dough
– 8–10 hot dogs
– 1 can (15 oz) chili (beanless for classic dogs)
– 1½ cups shredded cheddar cheese
– 2 tbsp melted butter
– 1 tsp onion powder
– 1 tbsp chopped chives (or green onions)
– Optional: Pickled jalapeños for heat
Steps
1. Prep: Preheat oven to 375°F. Unroll crescent dough, pinch seams to seal, and cut into 8–10 squares.
2. Wrap: Sprinkle cheese on each square, then roll a hot dog inside like a pig in a blanket. Place seam-side down in a greased 9×13-inch dish.
3. Base layer: Spread chili evenly around and under the hot dogs.
4. Topping: Mix melted butter, onion powder, and chives; brush over dough.
5. Bake: 25–30 mins until dough is golden (cover with foil if browning too fast). Cheese should be gooey.
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3. Tortilla-Wrapped Chili Cheese Dog Casserole
*Tex-Mex flair with rolled hot dogs – great for potlucks.*
Ingredients
– 8 small (6-inch) flour tortillas
– 8 hot dogs
– 2 cups chili (with or without beans)
– 1½ cups shredded cheddar or pepper jack cheese
– ½ cup diced onion
– 1 tbsp brown sugar
– ½ tsp garlic powder
– ½ tsp chili powder
– Optional: Chopped cilantro for garnish
Steps
1. Prep: Preheat oven to 425°F. Mix chili with brown sugar, garlic powder, and chili powder in a bowl. Spread 1 cup in the bottom of a greased 9×13-inch dish.
2. Roll: Place a hot dog in the center of each tortilla, add a sprinkle of onion and cheese, then roll up tightly. Arrange seam-side down over chili.
3. Top: Pour remaining chili over rolls. Scatter with remaining cheese.
4. Bake: 20–25 mins until cheese melts and edges crisp. Garnish with cilantro if using.
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Pro Tips
– Make-ahead: Assemble up to 24 hours ahead and refrigerate; add 5–10 mins to bake time. Freezes well for up to 3 months – thaw before baking.
– Custom kicks: Add bacon bits for smokiness, or swap cheese for queso fresco. For veggie vibes, use plant-based dogs and bean-heavy chili.
– Sides: Pair with coleslaw, corn on the cob, or fries. Top with relish, sour cream, or jalapeños for that true chili dog feel.
Dig in – it’s pure comfort in a dish! 🌭🧀
