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Chili Hot Dog Casserole

My cousin Donna makes this chili hot dog casserole and my children love it. It's like eating a chili dog, but with a fork!
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course lunch/dinner
Cuisine American
Servings 8 people
Calories 3152.3 kcal

Equipment

  • 1 Baking Dish 9x13-inch
  • 1 Chef's knife
  • 1 Cutting Board
  • 1 Spatula or Spreading Utensil For spreading mustard and chili
  • 1 Measuring spoons/cups For onion and mustard

Ingredients
  

Main

  • 8 hot dog buns
  • 8 hot dogs
  • 1 15 ounce can chili
  • ¼ cup chopped onion
  • 1 tablespoon prepared mustard
  • 2 cups shredded Cheddar cheese

Instructions
 

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Lightly grease a 9x13-inch baking dish. Tear up the hot dog buns and arrange the pieces in the bottom of the dish evenly. Slice the hot dogs into bite size pieces and layer the pieces over the buns.
  • Pour the chili over the hot dogs, sprinkle with the chopped onion, then spread some mustard over the chili and the onion. Top off with the cheese.
  • Bake in the preheated oven for 30 minutes.

Notes

To elevate this comfort dish, consider lightly toasting the torn hot dog buns before assembly; this prevents sogginess and adds a textural layer. For deeper flavor, finely dice and sauté the onion until translucent or even slightly caramelized before adding it. Don't limit yourself to basic cheddar; a blend of sharp cheddar and Monterey Jack can enhance the melt and flavor. A touch of smoked paprika or a dash of hot sauce mixed into the chili can add complexity. Ensure even distribution of all layers for consistent flavor in every spoonful. Finish with fresh cilantro, a dollop of sour cream, or pickled jalapeños for a fresh, zesty kick. Avoid over-baking the cheese to keep it melty, not rubbery.