Reviewed: Nov. 24, 2009

This was better then I expected! I left out the mustard cause my husband doesn't like it. It needs 2 cans of chili one is definitely not enough. I also froze a head of time, thawed, then cooked & it still turned out good.

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tbay

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Reviewed: Nov. 21, 2009

Such a simple idea!! I am mad that I never thought of it!! Thanks Dana for sharing this!! It has become a favorite quick dinner at my house when everything else is running haywire, at least I know that I can get something quick and yummy on the table before the masses start getting crabby. Thanks again for this simple, but tasty idea!!

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kitchenwitch04

Cooking Level: Intermediate

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Reviewed: Nov. 19, 2009

I made this last night and it was pretty good. This is the same ingredients that I use when making chili dogs, so its great to incorporate it into a casserole dish. Next time I will toast my buns first. They got a little soggy after baking. Also if you can get skyline brand(Cincinnati style) chili where you live, I highly recommend it for this. And dont use the canned, use the frozen, or make it yourself! The canned always leaves the chili with a tin flavor, yuck. Overall this was a super fast and easy meal. This can be very versatile by adding different ingredients to it. I think next time it would be good to add in some rotel tomatoes! Oh yeh, by the way, I added chili cheese fritos on top to give it some crunch. They made the whole recipe! I will make again for sure, thanks!

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pink

Cooking Level: Intermediate

Living In: Aurora, Indiana, USA

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Reviewed: Nov. 8, 2009

Chili dog you eat with a fork. Yum! This was okay and made for some savory hotdogs. I did make one change though I did not cut up the buns and hot dogs. I just filled the buns w/ the hot dogs and chili as you would any regular hot dog. Then I added additional chili on top, some onions, some shredded cheese and crumbed bacon. I put this all in the oven and baked and it was really good. I topped it all off with mustard.

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kac2research

Cooking Level: Intermediate

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Reviewed: Nov. 5, 2009

This was pretty tasty and I'm not a huge fan of hot dogs. I almost left off the mustard as it seemed odd, but I trusted the advice of other reviews and left it. I'm glad I did; it gave it an extra kick! This was an easy low cost meal that will get added into my rotation.

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kara

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Reviewed: Oct. 22, 2009

I made no changes to the recipe and I loved it. If you don't give this one five stars, you don't love hot dogs.

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ROOKIE COOKIE

Cooking Level: Intermediate

Home Town: Big Stone Gap, Virginia, USA

Living In: Seattle, Washington, USA

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Reviewed: Oct. 9, 2009

I liked this dish, not enough to give it five stars my husband on the other hand ate just about the entire casserole all on his own, I had one scoop. I think it's safe to say he would give it five stars.

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buttercup2746

Cooking Level: Intermediate

Home Town: Huber Heights, Ohio, USA

Living In: Centerville, Ohio, USA

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Reviewed: Oct. 6, 2009

Halfed the recipe, used 3 toasted hot dog buns and 5 hot dogs. I tore the hot dog buns after toasting them and placed the crust side up according to the suggestions. Also i just added chopped onion to half because my husband is not a fan of onion. I did use the mustard and it tasted great. The recipe was ok. Next time i need to make some adjsutments because the bread was chewy and kind of hard. maybe just bake the hotsdogs an chili with mustard onions and cheese and serve with a piece of french bread or something. Or maybe just not toast the hotdog buns. Either way i will try it again sometime or another! Tahnks for sharing!!!

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mcagle08

Cooking Level: Expert

Home Town: Hazel Green, Alabama, USA

Living In: Wahiawa, Hawaii, USA

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Reviewed: Oct. 2, 2009

I followed another review and changed the recipe a little. I place 2 cans of chili on the bottom of a casserole dish, followed by a layer of hot dogs, a layer of cheddar cheese, then 2 packages of jiffy corn bread, finally finish with some additional cheese on top. It is a really simple, quick Saturday lunch and my kids love it!

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cjsandy2000

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Reviewed: Sep. 27, 2009

I enjoyed this for its simplicity and ease of preparation, as well as for the taste. I only used 5 hot dog buns and toasted them in the oven while it preheated to prevent the sogginess others complained of. I used 2 cans of chili - 1 wouldn't have been enough. I also used the entire package of hot dogs and left out the onions (personal preference). I will make this again.

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erz2002

Cooking Level: Intermediate

Home Town: Dover, Pennsylvania, USA

Living In: Dillsburg, Pennsylvania, USA

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Reviewed: Sep. 8, 2009

My kids want me to cook this at least once a week. I leave the mustard and onions out of it. I usually end up using a whole package of weanies. Delicious!!

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APRIL76270

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Reviewed: Sep. 8, 2009

Well, many times we end up eating part of our chili dogs with a fork so why not just make a casserole?! I found this recipe and decided to try it because we had 1 leftover hamburger bun, a couple hot dog buns, and about 6 hot dogs and 2 brats. I made this in an 8x8 pan because I was using leftovers and a smaller amount of buns than recommended. I only had chili with no beans on hand so I used it with a can of chili beans for more filling. My buns weren't soggy either. They were soft on the chili side and firmer, almost crispy on the pan side. I did warm up the hot dogs and leftover brats in the microwave before adding to the casserole dish and glad I did because I'm not sure they would have heated thoroughly enough for my liking. I agree with other reviewers that if making in a 9x13 pan, more chili would be better. It wasn't the prettiest of meals on the plate, but what do you expect from a chili dog casserole?

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Junebug's Mom

Cooking Level: Intermediate

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Reviewed: Aug. 31, 2009

I knew that coneys could somehow be made into a casserole. I tried using pasta but it didn't replicate the taste. Using toasted hot dog buns as the base did the trick. Also, the use of mustard and my favorite, Franks Hot Sauce, clinched it.

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RANDYREHKAMP

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Reviewed: Aug. 22, 2009

I made this today and the kids loved it. I tweaked it a little bit. I sautéed hot dogs in a skillet until browned and added diced onion to hot dogs and sautéed a little longer. I doubled the chili as well. I served ketchup,mustard, sour cream and diced pickles on the side for toppings of choice. This is a keeper.

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CreoleMom

Home Town: Burbank, California, USA

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Reviewed: Aug. 6, 2009

This is a really good kid-friendly recipe. If you use whole grain buns, low-fat cheese, low-fat chili it also can be pretty healthy. Thanks! And it's easy to make - always a plus!

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SHTTRBUGIN

Cooking Level: Intermediate

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Reviewed: Jul. 22, 2009

This was good, and a nice way to change up coneys. To cut calories, I used only 5 buns, 97% fat free hot dogs, and only 1 cup of cheese. All mixed together, you really couldn't tell that I used lighter ingredients.

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HomeschoolMom78

Cooking Level: Intermediate

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Reviewed: Jul. 9, 2009

I thought that this was really good. My husband wasn't all that impressed.

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ADEVANS

Cooking Level: Intermediate

Home Town: Rochester, Pennsylvania, USA

Living In: Hampton, Virginia, USA

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Reviewed: Jul. 6, 2009

I made this for a 4th of July party and everyone loved it - to my surprise. I tore up the buns into bite sized pieces so that people didn't have to worry about cutting at all - also browned them a bit before putting hotdogs on top (on broil.) I added the mustard and it really added a nice tang. Instead of putting onions in (which I'll do next time) I served diced red onions for people to sprinkle on top. Will definitely make again - serves a lot of people and VERY easy to make.

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YUMMM

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Reviewed: Jun. 17, 2009

I love this recipe and it is often on the menu!

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heartaflame

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Reviewed: May 27, 2009

I've made this casserole 5-6 times now and my fiance and I love it. The mustard really makes this dish. It's perfect for sports get-togethers or just a night when you don't feel like cooking anything extravagant. It couldn't be much easier! Only thing I recommend is toasting the hot dog buns before layering them in the dish--helps them hold up a bit better after the chili covers them.

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Sarah

Cooking Level: Intermediate

Home Town: West Chester, Pennsylvania, USA

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