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chili cheese-dog casserole

(1 rating)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

This is a remix dish, created from 5 1/2 cups of leftover chili. I really didn't want to freeze it, so I created this clever way to use it in a different way. Using foods that I thought would go well with the dish, then I thought if I layered it, then everyone could get a little of everything that was in it. Adding chili powder to the sautéed peppers really enhanced the flavors, & adding the Jiffy corn muffin topping & shredded cheese & peppers gave it the extra crunch & cheesy topping it deserved. You can add Jalapeno peppers if you like, but the chopped green chilis were enough for us.

(1 rating)
yield 8 or more depending on portion size
prep time 30 Min
cook time 55 Min
method Bake

Ingredients For chili cheese-dog casserole

  • 5 1/2 c
    leftover cooked chili
  • 2 box
    Jiffy mix
  • 3 lg
    eggs, room temperature
  • 2/3 c
    milk
  • 4 oz
    diced chopped green chili's
  • 2 c
    whole kernal corn, thawed if frozen & drained if canned
  • 1 1/2 c
    shredded cheese of your choice (I used Italian & Mexican blended together)
  • 1 lb
    hot dogs, (cut in half then cut in half lengthwise)
  • 1 lg
    green bell pepper, chopped
  • 1 jar
    8.3 oz. roasted red pepper, chopped
  • 1 lg
    onion chopped or 2 medium
  • 2 tsp
    chili powder
  • 1 1/2 Tbsp
    olive or canola oil
  • 1 1/2 c
    shredded cheddar cheese (for topping)
  • 1/3 c
    red bell peppers chopped (optional for garnish)

How To Make chili cheese-dog casserole

  • 1
    Preheat oven to 350 F. Spray a 9X13 size casserole dish with cooking spray and set aside till needed.
  • 2
    Most of the main ingredients used in this dish.
  • 3
    Chop the onions, green peppers, and roasted red bell peppers & set aside till needed.
  • 4
    Preheat large skillet with olive or canola oil, over medium high heat, and sauté the onions and peppers about 5 minutes before adding in the roasted red peppers & chili powder, continue to cook an additional 3-5 minutes, then remove from skillet leaving liquid in skillet to sauté hot dogs.
  • 5
    Add the hot dogs and partially precook about 5-7 minutes until slightly browned. Add the leftover chili to prepared casserole dish then top with pre-cooked hot dogs.
  • 6
    Add the shredded Italian/Mexican cheese blend on top of hot dogs.
  • 7
    Prepare the Jiffy mix by adding to large bowl along with the large eggs, green chilis, and milk. Stir until blended together.
  • 8
    Add in the sautéed peppers and corn & stir until blended together.
  • 9
    Then pour mixture over top of casserole and bake in preheated 350 degrees F. oven for 45-55 minutes or until golden brown on top. Add the shredded cheddar cheese and chopped red bell peppers, and return to the oven for an additional 5-10 minutes or until cheese melts.Remove from oven allow to cool about 10 to 15 minutes before serving.
  • 10
    Serve as desired with favorite salad or side dish as desired. As a PRECAUTION - Use a drip pan underneath casserole dish if dish is over filled to catch potential drips.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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