Chili Dog Casserole
Chili cheese dog casserole made in a 9×13 casserole dish layered with a row of hot dog buns, cut up hot dogs, hot dog chili, and shredded cheddar cheese. 10 minutes prep and 20 minutes to bake.
What’s better than chili dogs? Throwing them all into one casserole and calling it dinner! This chili dog casserole is easy, filling, and a total win with the kids. It’s basically a layer of hot dog buns, diced hot dogs, chili, and a bunch of shredded cheese, so of course the kids devour it.
I use my homemade no-bean chili (your girl likes to keep it classic), but any chili will do. Plus, it all bakes in one 9×13 casserole dish, so cleanup’s not a mess. Eating a chili dog casserole kinda is, though, so you’d better grab some napkins!
How to make a Chili Dog Casserole
For detailed step-by-step instructions, be sure to check out the full recipe in the recipe card at the bottom of the page.
Chili Cheese Dog Casserole
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Equipment
Ingredients
- 8 hot dog buns
- 8-10 hot dogs sliced lengthwise into quarters, then into small bite-sized pieces
- 4 cups hot dog chili
- 2 cups cheddar cheese shredded
- 2 tbsp butter melted
- 1/2 cup diced onion optional, for adults or older kids
Instructions
- Preheat your oven to 350°F (190°C) and lightly grease a 9×13-inch baking dish.
- Slice 8-10 hot dogs lengthwise into quarters, then cut into small bite-sized pieces to ensure they’re safe for kids.
- Brush the bottom of the greased 9×13 pan with 1 tablespoon melted butter to add flavor and prevent sticking.
- Lay the 8 hot dog buns flat in the bottom of the greased 9×13 pan. (They can be cut to fit snugly.)
- Evenly sprinkle the sliced hot dogs over the buns.
- Pour 4 cups of chili over the hot dogs, spreading it out to cover everything.
- Sprinkle 2 cups shredded cheddar cheese evenly over the top. If using, scatter 1/2 cup diced onion over the cheese for extra flavor.
- Place the casserole in the oven and bake for 15-20 minutes, or until the cheese is melted and bubbly. Let the casserole cool for 5 minutes before slicing into portions.
Notes
- Use good hot dogs. Cheap ones taste like nothing and turn rubbery.
- Use thicker chili. If your chili’s too thin, simmer it uncovered for a few minutes to let the extra liquid cook off.
- Toast the buns. Keeps them from going soggy under all that chili and cheese.
- Shred your own cheese. Not just for this chili dog casserole recipe, but for any recipe! It melts better and doesn’t have that weird powdery coating.
- Fridge: Cover the cooled casserole with foil or transfer to an airtight container. Store in the fridge for up to 3 days.
- Freezer: Wrap tightly in foil and freeze for up to 2 months. Just know the hot dog buns might get a little soggy after thawing.
- Reheating: Cover with foil and bake at 350°F for 15-20 minutes, or until heated through. For single portions, microwave on medium power for 1-2 minutes, checking halfway.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
If you try this easy Chili Dog Casserole recipe or any other of my recipes on Meal Planning blueprints, then don’t forget to rate the recipe and leave a comment below! I read all the comments and respond!
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Make sure you have it when you need it! Bonus: You’ll get family-approved recipes and meal-planning tips, too!
What to Serve with this Chili Dog Bake
- With a Side Salad: Coleslaw, or a simple green salad with ranch or a tangy vinaigrette.
- Veggies: Quick sides like canned carrots, canned green beans, or corn.
- For Dessert: Keep it easy with my whipped shortbread cookies, vanilla or chocolate fudge, peanut butter fudge, or cake mix cookies.
