I'm almost embarrassed to post this recipe...almost. My youngest son loves, loves chili dogs. He has been asking for a chili dog casserole for quite a while and I just didn't think I could make it palatable. But it was! It was actually pretty tasty, and incredibly easy. And because I used some fairly decent ingredients, I can't even say it was unhealthy. If you like chili dogs, or someone in your family does, it's a sure winner. Doug and I ate ours with a squirt of yellow mustard and chopped onions, but the kids enjoyed theirs as is.
A note about ingredients: I used reduced fat Hebrew National Beef hot dogs. While I do love a cheap hot dog once in a while, it's worth the splurge on a "healthy" dog for dinner. The same goes for the chili -- I used Campbell's Chunky Roadhouse Beef and Bean Chili (regular, not spicy) and it was very, very good. I would eat it straight from the can.
This would make a great weekday (or weekend) lunch for a group of kids, or a fun addition to your Superbowl spread.
Chili Dog Casserole
1 package quality hot dogs, cut crosswise in quarters
(2) 19 oz cans quality canned chili, with or without beans -- your choice
2 cups shredded sharp cheddar cheese (use another cup if you really like cheese)
5 oz. package cheese croutons (I used these), crushed slightly
yellow mustard and chopped onions, optional
Preheat oven to 375 degrees F. Spray a 13 x 9 casserole dish with baking spray; pour one can of chili. Layer hot dogs, croutons and one cup of shredded cheese. Top with second can chili and sprinkle with remaining cheese. Bake for 30 minutes or until chili is bubbling.