Saturday, February 12, 2011

Chili Cheese Dog Casserol

Aaaah, Chili Cheese Dogs. One of my favorite foods to eat in the summer time. When I saw this recipe on A Taste of Home, I knew I had to try it. Who doesn't love all the yummy goodness of summertime wrapped up in the comfort of a casserole in the middle of winter & subzero temperatures?

This was a HUGE hit with all 3 of us. Even the baby had seconds & had a little more for lunch the next day!!

I actually made a couple changes which are in blue.

  • 1 package (8-1/2 ounces) corn bread/muffin mix I actually used 2 mixes, one on the top and one on the bottom of the casserole
  • 1 cup chopped green pepper
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1 tablespoon olive oil
  • 1 package (1 pound) hot dogs, halved lengthwise and cut into bite-size pieces
  • 1 can (15 ounces) chili with beans
  • 2 tablespoons brown sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1 cup (4 ounces) shredded cheddar cheese, divided I always use waaay more cheese


  • Prepare corn bread 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 3-4 minutes longer or until lightly browned. Stir in the chili, brown sugar, garlic powder and chili 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° for 28-32 minutes or until a toothpick inserted near the center comes out clean. Let stand for 5 minutes before serving. Yield: 6 servings.

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