Chili Dog Casserole

This yummy chili dog casserole is full of classic hot dogs, hearty chili, and plenty of cheese, all topped with a layer of cornbread. Perfect for a busy weeknight.

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Course: Main Course

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
1/2 cup chopped onion
12 ounces hot dogs
15 ounces chili with beans
1 tablespoons brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1 cup shredded cheddar cheese

Instructions

Preheat the oven to 350 degrees. Spray a 8x8 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

Use your favorite hot dogs. I think Nathan's has the best hot dogs but Gwaltney chicken dogs or beef hot dogs taste great in this too.

If serving to small kids, I like to cut the hot dogs into smaller pieces.

Keep an eye on the cornbread as it bakes. If it starts to brown too much, cover or tent the casserole with aluminum foil for the rest of the baking time.

Grate your own cheese for the best melty cheese.

Nutrition