A steaming hot dog dripping chili, covered with gooey melted cheese. Who wouldn't love to sink their teeth into one of Americas favorite foods? What could make it better? A pile of potatoes to go with it, also covered in a rich melted mound of chili and cheese.
This casserole recipe gives you a new twist on an old favorite. A chili cheese dog you eat with a fork. This makes it much easier on your laundry and the carpet, especially if there are children involved. The convenience of Chili Cheese Dog Casserole makes it a perfect food to serve for a child's party or for a pot luck dinner.
In these budget conscious days, hot dogs are an old friend we can turn to for help. If you are trying to watch your figure, never fear. Low fat and fat free hot dogs are available at most grocery stores. You can also slim down this recipe by using reduced or low fat cheese and low fat chili. Best of all, the potatoes are not deep fried as they would be if you were having french fries or tater tots; this means a lot healthier casserole and less clean up.
Serve this casserole with a salad and an ice box pie and you will have a quick and easy meal that is sure to please.
Ingredients:
- 1# hot dogs (sliced into 1/4 inch rounds)
- 2 15oz cans of chili
- 4 oz shredded sharp cheddar
- 8 oz shredded American cheese (any easy to melt, processed cheese will do)
- 1 onion
- 15oz frozen shredded hash browns
- 3 tbsp olive oil
- 1 tsp season all
Preparation:
- Heat oven to 350
- Heat olive oil in large skillet over med high heat
- Place frozen hash browns in pan and cook, flipping potatoes over from the bottom of the pan to keep them from burning. Cook for about 8 min
- Sprinkle potatoes with season all and continue to cook until parts of the potato begin to brown slightly
- Add both cans of chili and stir in, mixing thoroughly
- Mix in shredded sharp cheddar
- Continue to cook for about 5 min
- Remove from heat
- Pour entire contents into 13 x 9 oven proof pan
- Sprinkle diced hot dogs all over top of potato mixture
- Top with shredded American cheese
- Bake for 20 to 30 min 'till browned on top
- Allow to cool for 5 min
Place pan on center rack of oven and bake for 20 to 30 min
This casserole can be assembled a day ahead up to step #11. After this, you can cover with plastic wrap or foil and refrigerate until you are ready to put it in the oven. If you do refrigerate your casserole, be sure to take it out and allow it to set for about 15 min at room temp before placing in the oven. Cook as directed above. The internal temp should reach 145 degrees to be ready to serve. If your cheese is becoming too brown, cover the top with a sheet of foil and continue to cook until the proper internal temp is reached.
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