- 1 package (8-1/2 ounces) corn bread/muffin mix
- 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
- 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.
Reviews forChili Cheese Dog Casserole
"I made this EXACTLY as is, and I thought it was pretty tasty!!! There actually was one tiny discrepancy, that I didn't have a full pound of hot dogs. I used Wolf brand chili, but next time I'll try the hot dog chili instead, just to see how it tastes. I didn't have the problem others stated about the corn bread being dry. I put mine in for 25 minutes and it was perfect when it came out. The crust was the right amount of crunch and the inside was moist but not mushy. I also did NOT think the brown sugar tasted weird. Next time I'll try the mustard suggestion others mentioned, again, just to see how it tastes (not because this tasted bad, but only to experiment). I didn't cut back on the veggies either because I like to think it added a healthy benefit to an otherwise quite unhealthy dish. I'd definitely try this again."
"My family LOVED this! I did omit the green peppers and celery, since we aren't fond of them, and I also did not use any brown sugar. I did also double the corn muffin mix, and the cans of chili. The cornbread was sweet enough for the recipe. I usually ask 2 questions, "How do you like it?" and "Would you want me to make this again?" My husband answered the questions before I could even ask, and my husband and daughter both had 2 servings of this! I also made this in an extra large pie plate, and no cornbread on top, just for the crust. I did also pre bake the crust while I was preparing the rest of the ingredients, and it wasn't soggy at all! My husband did suggest using smokie links next time, just to see how that would taste."
"Very good supper for a chilly January evening. I'll make it again - maybe with mustard this time."
"My husband and I loved it"
"I hate to make a recipe creater feel bad, but this was awful. I kind of knew ahead of time I wouldn't like it, but I thought my husband and 3 boys might. Not so much. They all just picked at it. It tastes exactly as it sounds; hot dogs, a can of chili, and a package of corn bread mix. I had high hopes as it was simple, and easy to make, but alas...not a hit for my family."
"This was pretty good. I like the idea of adding mustard to it, and I would probably omit the celery and green pepper next time."
"This is a good base for a hot dog casserole. I haven't made it yet, but after reading the most recent few reviews, I'd like to offer a few suggestions that might make it more moist and tasty. Because the casserole needs to bake a little longer than the cornbread by itself, adding a little sour cream or cream corn to the batter will help. You can also add grated cheddar, green chilies, dash of hot sauce, and/or seasonings for flavor. I'll either use chili withOUT beans or add a small can of hot dog chili sauce to bean chili for a more gravy-like consistency. No onions, celery, or peppers for my guys, just some spices. And since I always put mustard on my chili dogs and don't like sweetness in my savory dishes, I will replace the brown sugar with yellow or Dijon mustard. And I will bake at 325 for 30-32 minutes."
"Simply delish! My family likes cornbread served on the side! Cook up the rest in a skillet on the stove! Works great! Not so dry this way."
"One of my husband's and my dad's favorites."
"Wonderful! A bit too dry; my oven bakes hot, so try baking at 340 degrees for 28 minutes, or add a little beef broth to the chili. I skipped the veggies for fussy hubby. I used Trader Joe's cornbread mix, their beef chili & uncured beef franks, also 1 1/2 Tablespoons organic cane sugar. Excellent for a first try! Note to self: be sure to NOT change the ingredients as I tried Eden vegetarian chili with 8 oz. gf beef added & a half bag of Bob's Red Mill gf cornbread mix. Hubby said the cornbread wasn't sweet enough. OY !"