The ultimate junk food turned dinner in the form of a yummy casserole! Your whole family will love this version of the Chili Cheese Dog Casserole.
This post contains some affiliate links for your convince. Click here to read my full disclosure policy
Junk food for dinner happens around our house from time to time. We can’t eat chicken all the time! 😉 When I saw this recipe come across Facebook a couple of weeks ago, I knew that I was going to have to make it. It’s a recipe from one of my favorite Iron Chef’s, Michael Symon. I’ve made a few of Michael Symon’s recipes over the years from either online or from one of his cook books that I have on my cook book shelf. He has some wonderful creations, so I knew that this was not going to disappoint. And it didn’t. The family went crazy for it! There was even extra cheese sauce and Kelsie used it for her Beanito Chips for a cheesy dipping sauce.
This recipe seems like it contains a ton of steps, but once you get going, it moves rather quickly. We transformed this recipe a bit from the original because we love our family chili recipe. You can use our recipe for The Best Chili Ever!!, buy a can, use your own, or use the chili recipe from the original recipe. It’s up to you! I love taking a recipe and making it my own. I encourage you to take this recipe and make it your own as well.
Chili Cheese Dog Casserole
- 1 1/2 cups chili
- 8 hot dogs sliced in half length-wise, and then in half again
- 8 hot dog buns cut into one-inch pieces, and toasted
- 2 tablespoons butter
- 1/8 cup all-purpose flour
- 1 1/4 cups milk
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon hot sauce
- 1 1/4 cups shredded sharp cheddar cheese
Heat the oven to broil, and lay your bun pieces out on a sheet pan.
Place in the oven for 3 to 4 minutes per side until they are nice and toasted. Set aside.
To make the cheese sauce, melt the butter in a small pot over medium to high heat.
Whisk in the flour, and simmer for 1 to 2 minutes.
Slowly pour in the milk, while whisking.
When the milk is combined, whisk in the mustard and hot sauce.
When the sauce has slightly thickened, turn the heat off, and remove from the burner.
Add the cheese and whisk until it's thoroughly melted and incorporated. Set aside.
Stir together the chili and the toasted buns in a large bowl.
To assemble; in a greased 11X7 inch baking dish start with half of your bun chili mix on the bottom, followed by all the sliced hot dog pieces, then the rest of the bun chili mix.
Top it all off by pouring the cheese sauce over the top.
Bake for 30 to 35 minutes or until gold brown.
Recipe Notes*we have a yummy chili recipe (see above for link), or you can buy it, make your version, or give the recipe a try from the original. (see link above)
What kitchen essentials did I use to make this dish possible?
- 8-inch Glass Baking Pan (Brownie Pan)
- Hudson Essentials Stainless Steel Measuring Cups Set – 6 Piece stackable with spout
- Pyrex 3 – Piece Glass Measuring Cup Set
- Rachael Ray Cucina Cutlery 2-Piece Japanese Stainless Steel Santoku Knife Set with Acacia Handles
- Rachael Ray Hard Anodized II Nonstick Dishwasher Safe 10-Piece Cookware Set