![]() ![]() “Hot doggy” seems as though it would be better for picky kids, I think. Thanks – this also looks as though, cooking primarily for adult tastes, by substituting summer, or kielbasa, or andouille sausage it might be a little less “hot doggy”, somewhat lower fat, fewer pig ani, etc. Keeping this in mind, would you like to amend one or the other set of directions for practical purposes – or is there one you particularly recommend? At first putting the tots on the chili seems to make a little more sense, since canned chili, if not heated, is pretty “stiff” and I would fear that any attempt to “spread the (cold) chili on the (soft) tots” couldn’t possibly work without making a big mess.Īlso, you bake the tots, so that would sort of make spreading chili on top of the tots the only real way one could proceed without using two baking pans – one to bake the tots, one to warm the chili (425º would be way too “hot!”). I’m confused – in the top “blurb” you say to put the tots in first then spread chili over them – then in the “directions” you say spread the chili in the baking pan and layer the tots on top. I popped open a can of biscuits to bake and serve along with this casserole. Sprinkle cheese on top of the tots and bake for about 10 minutes, until the cheese melts.ĭirections if using Pyrex or Anchor Hocking: Use Option 2, bake at 350☏/177☌ for 50 minutes.Stir the chili and the sliced hot dogs together in the bottom of the pan.Sprinkle cheese on top of the tots and bake for about 5 minutes, until the cheese melts.ĭirections – Option 2 (if NOT pre-cooking tater tots).Spread the chili over the top of the hotdogs.Bake the tater tots as directed on the package, about 20 minutes.2 (15 ounce) cans chili with beans (Hubby prefers I use 3 cans for a full casserole dish)ĭirections – Option 1 (if pre-cooking tater tots).You’ll need a baking dish or pan that can handle the higher heat, but I’ve also included baking temperature and time for Pyrex baking dishes. ![]() I prefer to precook my tater tots to put on the bottom for a firmer sturdier bottom layer. Either way, it is going to take 40 minutes cooking time. It’s the perfect size for dinner one night and lunch the next day for the two of us! Chili Cheese Dog Casserole I cut this recipe in half and used my 8″ x 8″ baking dish. Since I’ve already made a big pot of Autumn Chili and another full size casserole in the last few days, and have eaten enough leftovers this week, I wanted to make a casserole we haven’t had for quite a long time. I used canned chili in this casserole, but leftover homemade chili would work great, too! ( It’s Hubby-approved, too! ) The best part is it tastes absolutely delicious, and just like a chili cheese dog without the mess. With only 4 ingredients, this Chili Cheese Dog Casserole could not be any easier! It’s one of those yummy, stick-to-your-ribs casseroles that the whole family will love. ![]()
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