Cornbread Chili Cheese Dog Casserole Recipes

CORNBREAD CHILI CHEESE DOG CASSEROLE

Steps:

• 1. Make the cornbread according to directions on box. Spread half in bottom of greased baking pan.
• 2. In large skillet add the olive oil and saute the onions and garlic until translucent. Cut the hot dogs in half lengthwise then into pieces. Stir hot dogs into the onion mixture and let brown Stir in the chili, brown sugar, chili powder and cumin.
• 3. Spoon hot dog mixture over cornbread mixture in baking pan. Top with cheese. Top with remaining cornbread mixture.
• 4. Bake at 350 degree for 30 minutes

CHILI CHEESE DOG CASSEROLE

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.

CHILI DOG CASSEROLE II

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.

CHILI CHEESE DOG CASSEROLE

Steps:

• Cut hot dogs lengthwise and then cut into bite-size pieces.
• Prepare corn bread batter according to package directions.
• Spread half the batter into a greased 8-inch square baking dish, set aside.
• In a large skillet, saute green pepper , onion, celery in oil until crisp-tender.
• Stir in hot does; saute 3-4 minutes longer or until lightly browned.
• Stir in chili, brown sugar, garlic powder, and chile powder, heat through.
• Stir in 3/4 cup cheese.
• Spoon over prepared corn bread.
• Spread remaining batter onto hot dog mixture. Sprinkle with remaining cheese.
• Bake uncovered at 350 degree for 28-32 minutes. Let stand for 5 minutes before serving.

CORNBREAD-CHILI CASSEROLE

Steps:

• Preheat the oven to 375 degrees F.
• In a large skillet over medium heat, heat the oil until shimmering, about 2 minutes. Add the onion and saute until soft, about 5 minutes. Add the ground beef to the onion and saute, breaking it up with a spoon, until browned and cooked through, 8 to 10 minutes. Drain off any excess fat. Stir in the salsa, corn, vegetable broth, chili powder, cumin, 1 teaspoon salt and 1/2 teaspoon pepper. Transfer the mixture into a 9-by-13-inch baking dish, smoothing into an even layer.
• In a large bowl, mix together the corn muffin mix with about 1 1/2 cups milk, or just enough to make it easy to spread. Spread it thinly over the chili mixture. Bake until browned to top, 30 to 35 minutes. Remove from the oven and set aside for 10 minutes to allow the casserole to set. Top with the Cheddar and sour cream before serving.

CHILI CHEESE-DOG CASSEROLE

Steps:

• 1. Preheat oven to 350 F. Spray a 9X13 size casserole dish with cooking spray and set aside till needed.
• 2. Most of the main ingredients used in this dish.
• 3. Chop the onions, green peppers, and roasted red bell peppers & set aside till needed.
• 4. Preheat large skillet with olive or canola oil, over medium high heat, and sauté the onions and peppers about 5 minutes before adding in the roasted red peppers & chili powder, continue to cook an additional 3-5 minutes, then remove from skillet leaving liquid in skillet to sauté hot dogs.
• 5. Add the hot dogs and partially precook about 5-7 minutes until slightly browned. Add the leftover chili to prepared casserole dish then top with pre-cooked hot dogs.
• 6. Add the shredded Italian/Mexican cheese blend on top of hot dogs.
• 7. Prepare the Jiffy mix by adding to large bowl along with the large eggs, green chilis, and milk. Stir until blended together.
• 8. Add in the sautéed peppers and corn & stir until blended together.
• 9. Then pour mixture over top of casserole and bake in preheated 350 degrees F. oven for 45-55 minutes or until golden brown on top. Add the shredded cheddar cheese and chopped red bell peppers, and return to the oven for an additional 5-10 minutes or until cheese melts.Remove from oven allow to cool about 10 to 15 minutes before serving.
• 10. Serve as desired with favorite salad or side dish as desired. As a PRECAUTION - Use a drip pan underneath casserole dish if dish is over filled to catch potential drips.