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.
Time 45m Yield 10 Number Of Ingredients 4 Steps:
Preheat oven to 425 degrees F (220 degrees C). Spread 1 can of chili and beans in the bottom of a 9x13 inch baking dish. Roll up franks inside tortillas and place in baking dish, seam side down, on top of chili and bean ‘bed’. Top with remaining can of chili and beans, and sprinkle with cheese. Cover baking dish with aluminum foil, and bake at 425 degrees F (220 degrees C) for 30 minutes.
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.
Time 45m Yield 8 serving(s) 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.
Yield 4 Servings Number Of Ingredients 7 Steps:
Preheat oven to 375˚F (190˚C). Spread chili into a greased 11x7-inch (28 x 18 cm) glass baking dish. Unroll the dough and cut into four even strips. Cut the cheese sticks in half lengthwise. Place a hot dog in the center of a piece of dough. Place each half of the cheese stick on either side of the hot dog. Wrap the dough around the cheese and hot dog, overlapping slightly in the center. Repeat with remaining dough, hot dogs, and cheese. Place the wrapped hot dogs on top of the chili. Bake 15-20 minutes, until the dough is light golden. Add the butter to a microwave-safe bowl and microwave on high until melted. Stir in the garlic powder and parsley. Brush over the wrapped hot dogs. Enjoy!
Time 25m Yield 6 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 400°. Cut three 1/2-inch diagonal slits into each hot dog. Cut cheese into 36 strips. Insert a cheese strip in each slit of hot dogs. In a ungreased 11-1/2 x 7 1/2 baking dish mix beans, tomato sauce and seasonings. Place the hot dogs over the bean mixture. Bake 20-25 minutes. (You may serve the hot dogs on buns with chili mixture spooned on top).
More about “chili dog casserole ii recipes”
Time 35m Yield 5 servings Number Of Ingredients 4 Steps:
Heat oven to 425ºF. Spread chili onto bottom of 8-inch square baking dish sprayed with cooking spray. Place 1 wiener on each tortilla; roll up. Place, seam sides down, over chili. Sprinkle with cheese; cover. Bake 25 min. or until wieners are heated through and cheese is melted.
