CHILI DOG & BISCUITS CASSEROLE
They say that necessity is the mother of invention. I did a lot of inventive cooking when I was a single mom of 3 hungry boys. Cheap and filling were top on the list, followed by...kids will eat it! I noticed other chili dog casseroles posted but they all call for hot dog buns. If you have a bun, make a hotdog! if you don't..make a casserole. hahaha
Provided by Sandy in Oklahoma
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Spray 7x11 inch pan with nonstick cooking spray. Preheat oven to 400 degrees.
- Cut hotdogs into bite size pieces. Cut biscuits into quarters. Place biscuit pieces in bottom of dish. Layer hotdog bites over biscuits.
- Mix onion and mustard together and spread.
- over hotdogs. Combine 1/3 cup water and can of chili. Pour over ingredients in casserole dish.
- Place in oven and bake for 30 minutes. Sprinkle top with cheddar cheese and bake for another 10 minutes. Let set for 10 minutes before serving.
- Recipe can easily be doubled and cooked in 13x9 inch pan.
Nutrition Facts : Calories 838.8, Fat 54.9, SaturatedFat 22.3, Cholesterol 96.4, Sodium 2724.6, Carbohydrate 58, Fiber 5.8, Sugar 11.9, Protein 29.9
CONEY ISLAND CHILI-DOG CASSEROLE
This is a variation on Chili Dogs made into a casserole that pleases kids and adults alike! Simple and quick for you on-the-go chefs! This was inspired by a casserole my mother used to make for me when I was a kid. Her version is quite different, although just as good!! The Original Coney Island Casserole Recipe #180894
Provided by Cynna
Categories One Dish Meal
Time 40m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F.
- Remove biscuits from package and lightly press into the bottom and slightly up the sides of a lightly greased 9 x 13-inch baking dish.
- Place biscuits in oven and bake for 10 minutes.
- In bowl, combine chili, hot dogs, cheese and onion.
- Remove biscuits from oven and top with chili mixture.
- Return to oven and continue baking for an additional 12 to 15 minutes or until biscuits are golden brown and filling is hot.
- Cut casserole into squares and serve immediately.
SLOW-COOKER CHILI CHEESE DOG CASSEROLE
Clear a spot in your dinner rotation: This slow-cooker spin on a beloved fair favorite is going to be a regular that gets raves (and leaves clean plates) every time! Using fridge staples that always seem to be on hand (like hot dogs, ground beef and tomato sauce), this casserole has a saucy, flavorful base that gets topped with refrigerated Pillsbury™ Grands!™ Southern Homestyle Southern Recipe Biscuits, making it a hearty, complete meal that'll please everyone.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h
Yield 8
Number Of Ingredients 12
Steps:
- Spray 6-quart oval slow cooker with cooking spray. Cut hot dogs in half lengthwise, then into 1-inch pieces; set aside. Shred enough of the cheese to get 1/2 cup; cover and refrigerate for later. Cut remaining cheese into 1-inch cubes.
- In 12-inch nonstick skillet, cook beef, onion and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is no longer pink; drain.
- Stir in hot dogs, tomato sauce, Worcestershire sauce, 3 teaspoons of the chili powder and the pepper. Heat to simmering; reduce heat to medium, and cook 2 to 3 minutes, stirring frequently, until bubbling and slightly thickened. Remove from heat; transfer mixture to slow cooker. Stir in cheese cubes until well mixed. Cover to keep warm.
- Separate dough into 8 biscuits. Cut each biscuit into 6 pieces, and transfer to large, resealable food-storage plastic bag. In small bowl, mix melted butter, onion powder and remaining 1 teaspoon chili powder. Pour butter mixture on top of biscuit pieces; seal bag, and shake to evenly coat. Place biscuits in single layer on top of beef mixture in slow cooker.
- Cover top of insert with large kitchen towel. Place lid on top of towel. (This will prevent condensation from dripping onto biscuits during cooking.) Cook on Low heat setting 2 1/2 to 3 hours or until biscuits are done. Insert knife into center of casserole to test if biscuits are fully baked; outer edge of casserole will be deep golden brown.
- Sprinkle with reserved shredded Cheddar cheese. Return lid to slow cooker; cook 3 to 5 minutes or until cheese melts. Serve warm.
Nutrition Facts : Calories 570, Carbohydrate 32 g, Cholesterol 100 mg, Fat 3 1/2, Fiber 2 g, Protein 25 g, SaturatedFat 20 g, ServingSize About 1 1/4 Cups, Sodium 1340 mg, Sugar 7 g, TransFat 1 1/2 g
CHILI DOG CASSEROLE I
My cousin Donna made up this recipe several years ago and it's one my children love. It's like eating a chili dog, but with a fork.
Provided by Dana Wrightsman
Categories Main Dish Recipes Casserole Recipes
Time 45m
Yield 7
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Lightly grease a 9x13 inch baking dish. Tear up the hot dog buns and arrange the pieces in the bottom of the dish evenly. Slice the hot dogs into bite size pieces and layer the pieces over the buns.
- Pour the chili over the hot dogs, sprinkle with the chopped onion, then spread some mustard over the chili and the onion. Top off with the cheese.
- Bake at 350 degrees F (175 degrees C) for 30 minutes.
Nutrition Facts : Calories 607.9 calories, Carbohydrate 33.7 g, Cholesterol 94.4 mg, Fat 41.4 g, Fiber 3.8 g, Protein 26.2 g, SaturatedFat 18.6 g, Sodium 1570.9 mg, Sugar 5.4 g
CHILI AND BISCUITS CASSEROLE
This is yummy and filling; good comfort food. My husband calls it Chili Pot Pie. If you like it spicy you can add red pepper flakes or other spices with some heat. Don't let the list of ingredients or steps intimidate you, it is really easy and many of the ingredients you probably already have on hand. This is super simple and easy to make throughout the year.
Provided by Busy Lindsay
Categories Beans
Time 55m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Brown turkey in 12-inch skillet, drain grease. Add onion and bell pepper to the ground meat and cook until veggies are crisp tender.
- Stir tomatoes with juice, beans, spices and Tabasco sauce into meat mixture. Simmer over medium heat for 10 (you can simmer longer if you'd like).
- Remove meat mixture from stove, add 1/3 cup salsa and 1/3 cup cheese and stir until well blended.
- Pour mixture into 13 X 9 inch casserole dish, level out mixture.
- Sprinkle 1/3 cup cheese over beef mixture in casserole.
- Split each biscuit in 1/2 lengthwise, this is why the layered biscuits are important, it makes it easier. Arrange biscuits over the cheese and beef mixture, covering the top of the casserole.
- Add remaining 1/3 cup of cheese on top of biscuits.
- Bake at 350°F for 15 minutes on bottom shelf of oven, and 15 additional minutes on top shelf of oven until biscuits are deep golden brown.
- Serve with sour cream, salsa and additional cheese if desired.
Nutrition Facts : Calories 767.5, Fat 34.5, SaturatedFat 12.5, Cholesterol 109, Sodium 1813.4, Carbohydrate 72, Fiber 8.4, Sugar 14.7, Protein 43.8
CHEESY CHILI DOG PIE - BISQUICK
Once again I was on a mission to use up some leftover chili, after perusing several recipes on the net, I created this. Using recipe#496140. Any chili will do, used canned if you are in a hurry. Prep time does not include time to make your own chili.
Provided by Chicagoland Chef du
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F Spray (deep) 9-inch pie plate with cooking spray.
- In medium bowl, stir Bisquick mix, milk and eggs with wire whisk or fork until blended.
- Pour a thin layer of prepared Bisquick batter to the bottom of the pie plate.
- Drop dollops of chili over bottom of pie plate, spread out a bit and top with sliced hotdogs and 1/2 of cheese.
- Pour remaining prepared Bisquick batter over chili & cheese.
- Bake 45 minutes, top with remaining cheese then continue baking for 5-10 minutes or until knife inserted in center comes out clean and center does not jiggle when shook. Depending on how deep your pie plate is, it may take close to 60 minutes to bake. NOTE: If it is getting too brown, cover edges with foil. and continue baking.
- Let stand 5 minutes before serving. Serve with desired toppings.
CHILI CHEESE DOG CASSEROLE
Kids and dads alike will dive right into this hearty, comforting dish. With a crispy cheese topping on a warm corn bread crust, this recipe is a keeper. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Prepare cornbread batter according to package directions. Spread half the batter into a greased 8-in. square baking dish; set aside. , In a large skillet, saute the green pepper, onion and celery in oil until crisp-tender. Stir in hot dogs; saute until lightly browned, 3-4 minutes longer. Stir in the chili, brown sugar, garlic powder and chili powder; heat through. Stir in 3/4 cup cheese. , Spoon over cornbread batter; top with remaining cornbread batter. Sprinkle remaining cheese over the top., Bake, uncovered, at 350° until a toothpick inserted in the center comes out clean, 28-32 minutes. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 615 calories, Fat 37g fat (16g saturated fat), Cholesterol 115mg cholesterol, Sodium 1585mg sodium, Carbohydrate 49g carbohydrate (18g sugars, Fiber 4g fiber), Protein 22g protein.
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