Hot Dog Chili Cheese Casserole
This hearty and playful casserole combines everything people love about chili dogs—zesty chili, smoky hot dogs, fluffy cornbread, and melted cheddar—into one easy-to-make dish. It’s warm, comforting, and nostalgic, and it’s so simple that you might start making this instead of preparing individual chili dogs.
📝 Ingredients Overview
| Category | Ingredients |
|---|---|
| Cornbread base | 1 box (8.5 oz) cornbread or muffin mix |
| Hot dog filling | 4–6 hot dogs, chopped |
| 1 can chili with beans | |
| Vegetables | ½ green bell pepper |
| ½ onion | |
| 1 celery stalk | |
| Seasonings | 1 tbsp brown sugar |
| ½ tsp garlic powder | |
| 1 tsp chili powder | |
| Cheese topping | 1 cup shredded cheddar (divided) |
| Cooking oil | 1 tbsp olive oil |
👨🍳 Step-by-Step Instructions
1. Make the base
Preheat the oven to 350°F and lightly grease an 8-inch baking dish. Pour half of the prepared cornbread batter into the dish and spread it evenly across the bottom.
2. Cook the vegetables
Warm the olive oil in a skillet over medium heat. Add the diced bell pepper, onion, and celery, and cook for about 5–7 minutes until they soften but still have a slight crunch.
3. Brown the hot dogs
Add the chopped hot dogs to the skillet and cook for another 3–4 minutes, stirring occasionally until they begin to brown.
4. Mix in the chili
Stir the canned chili into the skillet along with the brown sugar, garlic powder, and chili powder. Heat everything through, then mix in ¾ cup of the shredded cheddar cheese.
5. Assemble the casserole
Spread the hot dog and chili mixture over the cornbread base in the baking dish. Pour the remaining cornbread batter on top and finish by sprinkling the last ¼ cup of cheddar cheese over the surface.
6. Bake and serve
Place the dish in the oven and bake uncovered for about 28–32 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. Allow it to rest for about 5 minutes before serving.
