If you love the bold, messy, totally satisfying taste of a classic chili cheese dog, this casserole is about to
baked into a warm, bubbly, scoopable dish that feeds a crowd without the hassle of building individual dogs.
This Fully Loaded Classic Chili Cheese Dog Casserole brings game-day energy to your dinner table:
hearty, cheesy, and packed with comfort-food goodness. It’s quick enough for a busy weeknight, fun enough for parties,
and guaranteed to disappear fast. Serve it with chips, a crisp salad, or extra pickles on the side and watch it vanish.
Introduction:
Chili cheese dogs are a nostalgia favorite—something about the combination of savory chili, sharp cheese, and a soft bun
hits all the comfort-food buttons. This casserole takes that idea and makes it easier to share: instead of assembling
hot dogs one by one, you layer everything in a baking dish and let the oven do the work.
The best part is how customizable it is. You can make it mild or spicy, use store-bought chili for speed,
or go homemade if you’ve got extra time. You can add jalapeños, diced onions, pickles, mustard drizzle,
and even crushed chips for crunch. The key is keeping the base layer sturdy, the chili flavorful, and the cheese generous.
In this recipe, we use a soft, bake-friendly dough base (crescent or biscuit-style) that mimics that classic bun texture,
plus hot dogs and chili, then finish with a thick layer of melted cheese and toppings.
Ingredients:
Makes one 9×13-inch casserole (about 6–8 servings).
Base + Hot Dogs
- Refrigerated crescent roll dough: 2 cans (8 oz / 226 g each) or equivalent dough sheets
- Hot dogs: 10–12 (beef or all-beef preferred), sliced into coins or split lengthwise
- Optional: 1 tbsp melted butter (for brushing the crust)
Chili Layer
- Canned chili (no beans or with beans): 2 cans (15 oz / 425 g each) OR 3 cups homemade chili
- Worcestershire sauce: 1 tsp (optional, deepens flavor)
- Chili powder: 1/2 tsp (optional, if your chili is mild)
- Hot sauce: to taste (optional)
Cheese Layer
- Shredded cheddar: 2 1/2 cups
- Shredded Monterey Jack (or mozzarella): 1 1/2 cups
- Optional: 2 tbsp cream cheese or 1/4 cup sour cream stirred into chili for extra creaminess
Fully Loaded Toppings (Choose Your Favorites)
- Diced onion (white or red)
- Sliced jalapeños (fresh or pickled)
- Diced pickles or relish
- Crushed tortilla chips or fried onions (for crunch)
- Mustard drizzle and/or ketchup drizzle
- Green onions or chopped cilantro
Ingredient tip: If your chili is very watery, simmer it for 5 minutes to thicken before layering.
A thicker chili helps the casserole slice and scoop better.
