Chili Cheese ‘Corn Dog’ Casserole
Hello! I have been working on testing Thanksgiving recipes for Rocket City Mom all weekend and I ALMOST FORGOT to post this recipe! This was what I made my hubby to eat for watching the football game Saturday afternoon, and he could not stop raving about it! He is a huge fan of chili cheese and corn dogs so I knew he would love this. The recipe calls for a can of chili, but you could totally substitute your own homemade chili. It would be a great way to use up those chili leftovers!
Oh and in full disclosure,,,,, I put just this small amount of cheese for a pretty picture, then I covered the whole thing with cheese and baked for a couple more minutes until it melted. #typical #cheeseaddict
Chili Cheese ‘Corn Dog’ Casserole
Ingredients
1 Tbsp oil
1 cup bell pepper, chopped
1/2 cup onion, diced
1/2 cup celery, diced
1 package (1 lb) hot dogs, cut into bite sized pieces
1 can (15 oz) chili or 2 cups of leftover chili
2 Tbsp brown sugar
1/2 tsp garlic powder
1/2 tsp chili powder
shredded cheese, divided
Directions
In a large skillet, saute the bell pepper, onion and celery in oil until almost tender. Stir in hot dogs and saute for 3 – 4 minutes or until lightly browned. Add chili, brown sugar, garlic powder and chili powder. Heat through and stir in 3/4 cup of cheese.
Pour the chili mixture in the bottom of a greased 8-in square baking dish. Prepare jiffy corn bread mix according to package directions. Spoon mixture over the chili. Bake at 350 degrees for 28-32 minutes or until done. Top with lots of shredded cheese and place back in over until cheese is melted. Let stand for 5 minutes before serving. Enjoy!
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