Chili Cheese Dog Casserole

Chili Cheese Dog Casserole combines all those classic flavors in an easy to eat and reheat casserole the family will love. One bite and you’d swear you’re at the ballpark!

A Ballpark Fave in a Family-Friendly Casserole

Enjoy all the flavor of a ball park chili dog in an easy-to-make, easy-to-eat casserole your family is sure to love. All beef hot dogs, savory chili, and melting cheese over a bed of buttery hot dog buns baked until hot and bubbly. Serve with your favorite fixings and its root, root, root for this simple and satisfying dinner.

Chili dogs are a must when we go to a baseball game. Next to jumbo soft pretzels, and an ice cold beverage, they’re my favorite thing about being in a stadium. This casserole captures all the yumminess of a great chili cheese dog, but with way fewer napkins.

You can use your favorite canned chili or try a homemade chili recipe. My no-bean chili recipe is incredibly easy and flavorful. If you prefer a chili with beans, Brandon’s Best Darn Chili may take more time, but boy, is it worth it. Serve with a simple side salad or on its own for a satisfying meal you’ll want to make again and again.

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details)

Ingredients:

• Hot dog buns: they form the “base” of the casserole, absorbing some of the chili and butter, giving a stuffing-like texture. Use day-old buns to soak up the flavor better. Substitute with Texas toast, brioche or hamburger buns, if needed.
• Beef hot dogs: they add that classic hot dog flavor so be sure to use your favorite high-quality hot dog. Sautéing them adds caramelization and smoky flavor so don’t skip this step!
• Prepared chili with or without beans (homemade or canned): the hearty, savory sauce that binds the casserole and provides richness. Use leftover homemade chili for a more personalized taste. If you need a vegetarian option, use a bean-only chili.
• Unsalted butter: coats the bread for flavor and crispness. Also used to brown the hot dogs.
• Garlic salt: adds seasoning and enhances the flavor of the buns. Use garlic powder and regular salt if garlic salt is not available.
• Diced white onion: adds a crisp freshness and a bit of bite to contrast the richness. Use red onion for a sharper bite or green onions for milder flavor.
• Cheddar cheese (melted): melts over the top, providing a gooey, salty, and creamy finish. Try Monterey Jack, pepper jack, or a cheddar blend for variety.

Supplies:

• 13×9-inch baking dish
• Nonstick cooking spray
• Large mixing bowl
• Microwave-safe mixing bowl

How to Make Chili Cheese Dog Casserole

• Heat oven to 350°F. Lightly spray a 13×9-inch baking dish with non-stick cooking spray and set aside. 
• Cut the hot dog buns into bite-sized pieces and add to a large mixing bowl.
• Melt the butter in a microwave safe bowl. Whisk in the garlic salt.

• Pour the garlic butter over the hot dog bun pieces and toss to coat evenly.
• Place the bun pieces in an even layer at the bottom of the baking dish.
• Slice the hot dogs into bite-size pieces. Add the hot dog pieces to a skillet with a little butter over medium heat and sauté until they start to brown on both sides.

• Remove from heat and stir in the prepared chili.
• Pour the hot dog chili mixture evenly over the bun pieces in the baking dish. It’s okay if some of the bun pieces are sticking up through the chili mixture.
• Sprinkle with the diced white onion and then the shredded cheddar cheese.

• Bake for 20-25 minutes or until the cheese is melted and the casserole is bubbling all over. Let stand 5 minutes before serving. Garnish with chopped green onions.

• Serve with mustard, relish, sour cream, and jalapeños for topping.

Storage

Store leftovers covered tightly in the baking dish or transferred to an airtight container in the fridge for up to five days.

Reheat individual servings in the microwave in 30-second intervals until heated through (1-2 minutes). Or reheat, covered in foil, in a 300°F oven for 10-15 minutes.

Freezing leftovers works great! Bake the casserole and let it cool completely. Wrap the baking dish tightly in plastic wrap and then foil, or store in a freezer-safe container in the freezer for up to 2 months.

Make Ahead by fully assembling the casserole without baking. Cover the baking dish tightly with foil or lid and refrigerate for up to 24 hours. Bake as directed (add 5 extra minutes if cold from the fridge).

If you make my Chili Cheese Dog Casserole, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!

xoxo,

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