Chili Dog Casserole

Chili Dog Casserole

It’s National Chili Dog Day!  Who thinks up these things anyway?  But I’m glad the day is here because I’d love to share this classic casserole to help you celebrate!

The recipe is a kid-favorite, filling for your family’s tummies, cheap to eat and even easier to throw together.  Heck, it takes longer to cut up the biscuits than it does to stir the rest of the ingredients together right there in the pan.  No mixing bowl needed.  

Don’t quote me, but I’m pretty sure this is a Pillsbury original.  The casserole has been around for years, and I’ve made it a time or two.  I’ve tweaked the original recipe and have presented it to you the way I make it now.

You’ll notice by the list of ingredients that the number of cans of chili to use is up to you.  I add a third can because I think two is a little skimpy looking, but the recipe started out with the two, so depending on how many mouths you have to feed, the choice is yours.  

Lowering the oven temp to 350 degrees and using only one can of biscuits (versus two in the original recipe) makes for more even baking.   The garlic powder in the melted butter is so flavorful and delicious.   Lots of melted cheese makes it even better.

Another option to use instead of the biscuits?  Try french fries with lots of cheese on top.  Tater-tots is another version.   (But I’d kick up the oven temp to 450 degrees or so if using the potatoes.   Check the package for sure.)  You can even use tortillas–just wrap one around each hot dog and lay them on top of the chili.

So there you go.  Get in the spirit of things and celebrate National Chili Dog Day tonight!

Chili Dog Casserole

Ingredients

  • 2 or 3 15-oz cans chili with beans
  • 8 hot dogs, cut into bite-size pieces
  • 2 cups shredded cheddar cheese
  • 12 oz can refrigerated biscuits
  • 2 Tb butter, melted
  • 1 tsp garlic powder
  • 1 tsp dried parsley

Instructions

  1. Preheat oven to 350 degrees.
  2. Spray 13 x 9 pan with cooking spray.
  3. Mix chili and hot dogs in baking dish. Cover with cheese.
  4. Separate refrigerated biscuits and cut each into quarters.
  5. Toss biscuit pieces with melted butter, garlic powder and dried parsley.
  6. Arrange biscuit pieces on top of cheese.
  7. Bake 20 - 22 minutes or until biscuits are golden brown and cooked through.

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About Me

I’m a wife to one, mom to four, grandmother to eight. . . and a romance novel writer! After publishing 14 western historical romances with traditional publishers, I self-published a contemporary romance before embarking on my new 1920s historical romantic suspense series, The Secret Six. Please do visit my website, www.pamcrooks.com, to learn more about my books, all available on Amazon as well as most other online booksellers.

(Read more on the About Me page.)

 

 

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