Description
A hearty, crowd-pleasing bake that brings together all the best flavors of a chili cheese hot dog in casserole form. Soft hot dog slices nestle in a cheesy, chili-spiked sauce, then get topped with crisp onions, tangy pickles, and extra cheese for melting. Perfect for family dinners, potlucks, or game-day snacking, this casserole is comfort food at its finest.
Ingredients
1 pound ground beef
1 small onion, finely diced
2 cloves garlic, minced
1 cup canned chili (with beans or without, your preference)
½ cup ketchup
2 tablespoons yellow mustard
1 teaspoon smoked paprika
Salt and pepper to taste
8 hot dog buns, cut into 1-inch pieces
2 cups shredded cheddar cheese, divided
½ cup dill pickle slices, chopped
⅓ cup diced red onion
2 tablespoons butter, melted
Instructions
Preheat the oven to 375°F (190°C). In a large skillet over medium heat cook the ground beef with the diced onion until the meat is browned and the onion is softened. Stir in the minced garlic, cooking until fragrant.
Add the canned chili, ketchup, mustard, and smoked paprika to the meat mixture. Season with salt and pepper and simmer for 5 minutes to meld the flavors together.
Meanwhile toss the hot dog bun pieces with the melted butter in a large bowl. Spread half of the buttery bread pieces in the bottom of a greased 9×13-inch baking dish.
Spoon the chili-beef mixture over the first layer of bread, then sprinkle with one cup of the shredded cheddar. Top with the remaining bread pieces and press down lightly to compact.
Cover the casserole with foil and bake for 15 minutes. Remove the foil, sprinkle with the remaining cheddar cheese, and bake for an additional 10 minutes or until the cheese is melted and bubbly.
Let the casserole rest for 5 minutes before scattering the chopped pickles and red onion over the top. Serve warm, scooping out generous portions of gooey, fully loaded goodness.
Notes
Use your favorite style of hot dog bun—potato rolls or brioche add extra richness. For a spicier kick, stir in a few dashes of hot sauce or chopped jalapeños to the chili mixture. This casserole can be assembled ahead of time and refrigerated (covered) for up to 24 hours before baking; just add an extra few minutes to the bake time if baking straight from cold. Leftovers reheat well in the oven or microwave, and you can customize toppings to suit each eater’s taste.