This Chili Dog Casserole was one of the dishes my mom brought over on a regular basis after our little girl was born and we instantly fell in love. I mean—how could you not with this deliciously fun dish? Layers of chili, hot dogs and garlic butter biscuits are covered in cheese and baked together to make one of the best casseroles I’ve ever had.

And it’s so darn easy that you can serve it on busy weeknights without worry. Prep literally takes five minutes and then she’s in the oven. You can’t beat that!

 

Ingredients:

2 or 3 15-oz cans chili with beans

8 hot dogs, cut into bite-size pieces

2 cups shredded cheddar cheese

12 oz can refrigerated biscuits

2 Tb butter, melted

1 tsp garlic powder

1 tsp dried parsley

Directions:

Preheat oven to 350 degrees.

Spray 13 x 9 pan with cooking spray.

Mix chili and hot dogs in baking dish. Cover with cheese.

Separate refrigerated biscuits and cut each into quarters.

Toss biscuit pieces with melted butter, garlic powder and dried parsley.

Arrange biscuit pieces on top of cheese.

Bake 20 – 22 minutes or until biscuits are golden brown and cooked through.

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Quick tip: You can also make this with a tater-tot topping—but adjust baking temperature to 450 degrees as potatoes take longer to cook than biscuits.

Photo attribution and recipe courtesy of: Swanky Kitchen.