There was a time when I thought casseroles were the culinary equivalent of a one-hit-wonder band—good for a single, nostalgic tune, but not much else. But then, during a particularly hectic week filled with soccer practices and late work meetings, I stumbled upon a recipe for a Fully Loaded Classic Chili Cheese Dog Casserole. I mean, I’m pretty sure the heavens parted and the angels sang as I took that first cheesy, chili-laden bite. It was love at first taste, and it’s now a regular on my meal rotation, especially when the kids are begging for something fun and indulgent.
Now, I’m sharing this cheesy masterpiece with you—and trust me, it’s a crowd-pleaser. Whether you’re feeding a family or just want to relive the glory days of summer cookouts with a twist, this recipe has got you covered. And the best part? It’s as easy as it is delicious. But here’s the thing, before we dive into the nitty-gritty, let’s lay out what’s in store.
Table of Contents
Ingredients
When it comes to ingredients, I’m all about that trip to my local grocery store where everyone knows my name (cheers to you, Mr. Martino at the deli counter!). Here’s what you’ll need to create this comforting casserole:
- 8 hot dogs, sliced into bite-sized pieces
- 15 oz can of chili (no beans works best)
- 1/2 cup of diced onion
- 2 cups shredded cheddar cheese
- 1 can (8 oz) refrigerated crescent roll dough
- 1/2 teaspoon of garlic powder
- 1 teaspoon of mustard (I go for the classic yellow)
- 1 tablespoon of ketchup (the more the merrier)
- Butter for greasing the casserole dish
Instructions
Alright, folks. Roll up your sleeves, because we’re about to get our hands deliciously dirty. (And don’t worry, I’ve made all the mistakes so you don’t have to.)
- Preheat your oven to 375°F. Grease a 9×13 inch casserole dish with butter.
- In a bowl, mix the sliced hot dogs, chili, diced onion, garlic powder, mustard, and ketchup.
- Spread the chili mixture evenly in the casserole dish. Sprinkle with shredded cheddar cheese on top.
- Unroll the crescent dough, and place it over the chili mixture, covering it completely.
- Bake for 25-30 minutes or until the crescent dough is golden brown and the chili is bubbly. Let it cool for 5 minutes before serving.
Tips & Tricks
(Learned these the hard way, so you don’t have to.)
- If you’re a spice lover, feel free to add a teaspoon of hot sauce or diced jalapeños to the chili mix.
- For an extra crispy top, broil the casserole for the last 2 minutes of cooking time—just keep your eyes on it!
- Crescent dough can be a tad fickle. Ensure it’s fully covered for an even, golden crust.
FAQ
Got questions? I’ve got answers (and a few stories to go with them).
Q: Can I make this dish ahead of time?
A: Absolutely! Assemble everything but don’t bake it. Cover it with foil and pop it in the fridge. When you’re ready, bake as directed, adding an extra 5 minutes to the cooking time.
Q: Any suggestions for side dishes?
A: Classic coleslaw or a simple green salad works wonders for a bit of crunch and freshness. Or, if you’re feeling fancy, garlic bread never disappoints.
Q: I’m not a fan of hot dogs. Can I use something else?
A: You betcha. Try smoked sausage or even leftover grilled chicken chopped up. Just make sure whatever you use is fully cooked before adding it to the casserole.
Now, about those calories. Look, this isn’t your leafy green salad type of meal, it’s comfort food with a capital ‘C’. But if you’re curious, a serving has roughly 400-500 calories, depending on the brands and exact measurements used. As for substitutions, if you’re out of ketchup, a little tomato paste and sugar can do the trick. And if you’re fresh out of cheddar, any melty cheese will do.
StorageTips: Leftovers (if there are any) will keep in the fridge for up to 3 days. Just make sure to cover it well or store it in an airtight container. Reheat in the oven or microwave until warmed through. And honestly, it tastes just as good—if not better—the next day.
Variations: The beauty of this casserole is how versatile it is. Go wild with toppings after baking—think diced onions, a sprinkle of cilantro, sour cream, or even crumbled bacon. It’s your canvas!
CulturalStory: This dish takes me back to the summer cookouts of my childhood, where chili dogs were a staple. It’s a little nod to those simpler times, with a twist that even my mom (who’s a bit of a traditionalist when it comes to her chili dogs) can’t get enough of.
In conclusion, this Fully Loaded Classic Chili Cheese Dog Casserole is more than just a meal; it’s a trip down memory lane, a comforting hug on a plate, and a surefire hit for any occasion. So, the next time you’re in the mood for something hearty, give this recipe a spin. And remember, the kitchen is the heart of the home, so cook with love, laugh off the mishaps, and enjoy every bite.
Fully Loaded Classic Chili Cheese Dog Casserole
A comforting and indulgent casserole dish that combines the flavors of classic chili cheese dogs in a delicious baked form. Perfect for a family meal or a nostalgic twist on summer cookout favorites.
Ingredients
- 8 hot dogs, sliced into bite-sized pieces
- 15 oz can of chili (no beans)
- 1/2 cup diced onion
- 2 cups shredded cheddar cheese
- 1 can (8 oz) refrigerated crescent roll dough
- 1/2 teaspoon garlic powder
- 1 teaspoon yellow mustard
- 1 tablespoon ketchup
- Butter for greasing the casserole dish
Directions
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Preheat your oven to 375°F. Grease a 9x13 inch casserole dish with butter.
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In a bowl, mix the sliced hot dogs, chili, diced onion, garlic powder, mustard, and ketchup.
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Spread the chili mixture evenly in the casserole dish. Sprinkle with shredded cheddar cheese on top.
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Unroll the crescent dough, and place it over the chili mixture, covering it completely.
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Bake for 25-30 minutes or until the crescent dough is golden brown and the chili is bubbly. Let it cool for 5 minutes before serving.