Baked Chili Cheese Dogs
Baked chili cheese dogs are a loaded casserole where hot dogs in buns are topped with sauerkraut, canned chili, and shredded cheddar, then baked until golden and bubbly—a simple crowd-pleaser for parties and game day.
Baked chili cheese dogs are a loaded casserole where hot dogs in buns are topped with sauerkraut, canned chili, and shredded cheddar, then baked until golden and bubbly—a simple crowd-pleaser for parties and game day.
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Preheat your oven to 375°F (190°C).
Arrange the hot dog buns in a large baking dish.
Squeeze mustard onto one side of the inside of each bun and spread mayonnaise on the other side.
Place one hot dog into each bun.
Top each hot dog with a layer of sauerkraut.
Spoon the chili evenly over the sauerkraut.
Sprinkle generously with shredded cheddar cheese and top with chopped red onion.
Spray one side of a sheet of aluminum foil with cooking spray and cover the baking dish tightly, sprayed-side down.
Bake for 15-20 minutes, or until the cheese is melted and the hot dogs are heated through.
Remove from the oven, garnish with fresh cilantro if desired, and serve immediately.
Cover and refrigerate leftovers up to 3 days. Reheat covered in a 350°F oven for 10–15 minutes until heated through.
9x13 casserole dish
Yes. Assemble the casserole up to 4 hours ahead, cover, and refrigerate. Add 5–10 extra minutes to baking time if starting from cold.
Use a 15 oz can of chili without beans for best results, as specified. Canned chili with beans will work but may alter texture and consistency.
Yes. Monterey Jack, pepper jack, or a cheddar-mozzarella blend all melt well and complement the chili and sauerkraut.
Yes. Double or triple the recipe as needed. Use a larger casserole dish and bake in two batches if necessary to avoid overcrowding.
