CHILI CHEESE DOG CASSEROLE
This Chili Cheese Dog Casserole is a comforting, cheesy bake that combines classic chili dogs in one easy dish. Perfect for weeknights, potlucks, or game day, it’s hearty, fun, and family-approved.
Ingredients
For the Casserole:
- 1 tablespoon olive oil
- ½ cup diced onion
- 1 15 oz can chili (with or without beans)
- 6 beef hot dogs cut into thirds
- 1 can refrigerated crescent roll dough
- 1 cup shredded cheddar cheese
- ½ teaspoon garlic powder
- ½ teaspoon paprika optional
Optional Toppings:
- Chopped green onions
- Sour cream
- Jalapeño slices
Instructions
Preheat the Oven:
- Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
Cook the Onion and Chili:
- In a skillet over medium heat, heat olive oil and sauté onions until soft. Add chili and stir to heat through. Remove from heat.
Assemble the Crescent Dogs:
- Unroll crescent dough and cut each triangle in half. Wrap each piece around a section of hot dog.
Layer the Casserole:
- Spread half the chili mixture into the prepared baking dish. Arrange the wrapped hot dog pieces on top. Pour the remaining chili over the top, then sprinkle with shredded cheese.
Bake:
- Bake for 25–30 minutes, until the cheese is melted and bubbly and the dough is golden brown.
Garnish and Serve:
- Let rest for 5 minutes before serving. Top with green onions, sour cream, or jalapeños if desired.
Notes
Make Ahead: Assemble the casserole up to 1 day in advance, cover, and refrigerate. Bake just before serving.
Customizing the Flavor: Use spicy chili, add black beans, or mix in chopped jalapeños for extra heat.
Serving Suggestions: Serve with a simple green salad, coleslaw, or crispy fries.
Allergy-Friendly Options: Use gluten-free crescent dough and hot dogs to suit dietary needs.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.