Baked Chili Cheese Dogs

Name: Baked Chili Cheese Dogs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 servings
Cuisine: American
Ingredients: 8 hot dog buns; 2 tbsp yellow mustard; 2 tbsp mayonnaise; 8 hot dogs; 1 cup sauerkraut, drained; 1 (15 oz) can chili without beans; 2 cups shredded cheddar cheese; 1/4 cup red onion, finely chopped; cooking spray; 2 tbsp fresh cilantro, chopped (for garnish)

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.

🌍American 🏷️Chili cheese dogs 🏷️Hot dogs 🏷️Baked 🏷️Casserole Game-day

🏷️

🏷️Party-food

-0:00

melissajorealrecipesonTikTok

Total

25 min

Servings

8

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok · by melissajorealrecipes

-0:00

melissajorealrecipesonTikTok

Ingredients

8 hot dog buns
2 tbsp yellow mustard
2 tbsp mayonnaise
8 hot dogs
1 cup sauerkraut, drained
1 (15 oz) can chili without beans
2 cups shredded cheddar cheese
1/4 cup red onion, finely chopped
cooking spray
2 tbsp fresh cilantro, chopped (for garnish)optional

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Instructions

1
Preheat your oven to 375°F (190°C).
2
Arrange the hot dog buns in a large baking dish.
3
Squeeze mustard onto one side of the inside of each bun and spread mayonnaise on the other side.
4
Place one hot dog into each bun.
5
Top each hot dog with a layer of sauerkraut.
6
Spoon the chili evenly over the sauerkraut.
7
Sprinkle generously with shredded cheddar cheese and top with chopped red onion.
8
Spray one side of a sheet of aluminum foil with cooking spray and cover the baking dish tightly, sprayed-side down.
9
Bake for 15-20 minutes, or until the cheese is melted and the hot dogs are heated through.
10
Remove from the oven, garnish with fresh cilantro if desired, and serve immediately.

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Tips & Notes

Pro tips

Drain the sauerkraut well before adding to remove excess liquid and prevent a soggy casserole.
Spread mustard and mayo on the hot dog buns before assembling to create a flavor base and help them toast evenly.
Watch the cheese in the final minutes—it should be melted and bubbly but not browned excessively; 15–20 minutes at 350°F is ideal.
Prep ingredients (drain sauerkraut, shred cheese, chop onion and cilantro) before assembly to speed up casserole construction.

Substitutions

Yellow mustard → spicy brown mustard or Dijon (for a sharper flavor)
Sauerkraut → drained coleslaw or pickled jalapeños (for variation)
Cheddar cheese → Monterey Jack or pepper jack (for different melt and spice)
Cilantro garnish → fresh parsley or green onion (cilantro-free alternative)

Storage & make-ahead

Cover and refrigerate leftovers up to 3 days. Reheat covered in a 350°F oven for 10–15 minutes until heated through.

Equipment

9x13 casserole dish

Common Questions

Can I make this recipe ahead of time?

Yes. Assemble the casserole up to 4 hours ahead, cover, and refrigerate. Add 5–10 extra minutes to baking time if starting from cold.

What type of chili should I use?

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.

Can I use a different cheese?

Yes. Monterey Jack, pepper jack, or a cheddar-mozzarella blend all melt well and complement the chili and sauerkraut.

How do I know when the casserole is done?

Bake until the cheese is melted and bubbly and the edges are golden, typically 15–20 minutes at 350°F. Cheese should be fully melted and slightly browned on top.