Fully Loaded Classic Chili Cheese Dog Casserole

There’s something about a chili cheese dog that just hits the spot. Maybe it’s the nostalgic feel of summers at the ballpark or the gooey, cheesy, savory bite that satisfies on every level. Now, imagine taking that classic American favorite and turning it into a bubbly, family-style casserole that’s perfect for game day, potlucks, or an easy weeknight dinner. That’s exactly what this Fully Loaded Classic Chili Cheese Dog Casserole delivers—comfort food at its finest with a playful twist.

This dish takes everything you love about chili cheese dogs—juicy hot dogs, beefy chili, melty cheese—and bakes it all under a golden biscuit topping. It’s hearty, it’s crowd-pleasing, and most importantly, it’s super simple to put together. I’ve made this for football Sundays, family dinners, and even late-night cravings when we wanted something indulgent and easy. Every single time, it disappears fast. Even the picky eaters in my house go back for seconds!

Whether you’re hosting friends or feeding a hungry crew, this chili cheese dog casserole is one of those dishes that looks impressive but doesn’t require a lot of fuss. You probably have most of the ingredients on hand, and you can totally customize it with toppings to suit your crowd. Let’s dive into how to make this satisfying meal from scratch.

INGREDIENTS YOU’LL NEED

For the chili layer:

• 1 lb ground beef

• 1 small onion, diced

• 1 garlic clove, minced

• 1 (15 oz) can tomato sauce

• 1 tbsp tomato paste

• 1 tbsp chili powder

• 1 tsp cumin

• Salt and pepper to taste

For the casserole:

• 6–8 hot dogs, halved lengthwise

• 1½ cups shredded cheddar cheese

• 1 can refrigerated biscuit dough (8 biscuits) or 1 tube crescent roll dough

Optional toppings:

• Chopped onions

• Sliced jalapeños

• Chopped pickles

• Mustard or ketchup drizzle

STEP 1: PREHEAT & PREPARE YOUR BAKING DISH

Start by preheating your oven to 375°F (190°C). You’ll want to grease a 9×13-inch baking dish with a bit of butter or nonstick spray—this helps keep all those cheesy, chili layers from sticking and makes cleanup easier later.

STEP 2: COOK THE CHILI LAYER

In a large skillet, cook the ground beef and diced onion over medium heat until the meat is browned and the onions are soft. I like to break up the beef with a wooden spoon as it cooks so you get a nice, even texture throughout. Once browned, drain off any excess grease to keep the chili from getting too oily.

Next, stir in the minced garlic, tomato sauce, tomato paste, chili powder, cumin, salt, and pepper. Let it all simmer together for about 10–15 minutes. You’re aiming for a thick, flavorful chili base that will hold up well in the casserole. This step really makes a difference in the final flavor, so don’t rush it.

Tip: If you’re in a time crunch, you can absolutely swap in your favorite canned chili (go for the no-bean kind to keep it classic). But honestly, this homemade version is super easy and so worth it.

STEP 3: LAYER THE CHILI AND HOT DOGS

Now it’s time to start building your casserole. Spread half of the chili into the bottom of your prepared baking dish. Then, take your halved hot dogs and arrange them evenly over the chili layer. Depending on your dish size and how many hot dogs you’re using, you might have to do a bit of Tetris-style arranging, but don’t stress—just try to cover most of the surface.

Once your hot dogs are in place, spoon the remaining chili over the top. This creates a delicious, saucy blanket that keeps everything moist and flavorful during baking.

STEP 4: ADD THE CHEESE AND BISCUITS

Sprinkle the shredded cheddar cheese evenly over the top of the chili. You can stick with classic cheddar, or if you want to turn up the heat, mix in some pepper jack. The cheese will melt into the chili, adding that signature gooey layer that makes this dish so craveable.

Now for the topping: Take your biscuit dough (or crescent rolls) and separate each piece. Flatten them slightly with your hands and arrange them on top of the cheese layer, leaving a little space between each one. This gives them room to puff up and get golden during baking without overcrowding.

Note: If you prefer a lighter, flakier topping, crescent rolls are a great swap. Puff pastry works too—just be sure to adjust baking time as needed.

Fully Loaded Classic Chili Cheese Dog Casserole: Bubbly, Cheesy, and Crowd-Approved

Welcome back! By now, your casserole is fully layered and ready to head into the oven. This is where the magic happens—the chili thickens, the cheese bubbles, and the biscuits turn golden brown and flaky. It’s everything you love about a chili cheese dog but baked into one cozy, sliceable dish.

This part of the recipe is super straightforward, but I’ve also included some tips and variations to help you make it your own. Whether you like things spicy, mild, or somewhere in between, this casserole can flex to fit your flavor preferences.

STEP 5: BAKE TO GOLDEN PERFECTION

Place the casserole in your preheated oven (375°F) and bake uncovered for 25–30 minutes, or until the biscuits are a deep golden brown and cooked through.

You might notice the chili bubbling up around the edges—that’s a good sign! It means everything is heating through and melding together. The biscuits on top should puff up nicely and form a golden crust that’s slightly crisp on the outside and tender inside.

Tip: If your biscuits are browning too quickly but still look doughy underneath, you can lightly cover the top with foil during the last 5–10 minutes of baking. That will slow down the browning and let the centers cook fully.

STEP 6: COOL SLIGHTLY AND ADD YOUR FAVORITE TOPPINGS

Once out of the oven, let the casserole rest for about 5 minutes before serving. This gives everything a chance to settle and makes it easier to slice into neat portions.

Now comes the fun part: toppings! You can keep it classic or go all out depending on your crowd. Here are a few of my go-to finishing touches:

• Chopped raw onions – for that classic hot dog crunch

• Sliced jalapeños – fresh or pickled, depending on your spice level

• Chopped dill pickles – surprisingly good and adds a little zing

• Drizzle of yellow mustard – bold and tangy, it ties everything together

• Ketchup – if you’re a fan, go for it!

Feel free to set up a toppings bar if you’re serving a group—everyone can customize their slice just the way they like it.

MAKE IT YOUR OWN: VARIATIONS AND TIPS

This casserole is already packed with flavor, but it’s also a great base for getting a little creative. Here are a few simple ideas to mix things up:

Use different cheeses:
A cheddar and pepper jack blend adds a nice kick, or go smoky with gouda or smoked mozzarella.

Swap the biscuits:
If biscuits aren’t your thing, try crescent roll dough or even puff pastry for a lighter, flakier topping. Just keep an eye on bake time—crescent rolls may cook slightly faster.

Add beans (or don’t):
Want to stretch the chili a little further? Add a can of drained kidney or black beans before layering. If you’re a chili dog purist, stick to the no-bean version.

Go veggie:
You can absolutely make this vegetarian! Use plant-based hot dogs and swap in your favorite meatless ground for the chili. Most plant-based grounds cook up just like beef and soak in the chili flavors beautifully.

Make ahead and freeze:
You can assemble the chili and hot dog layers in advance and store them in the fridge for up to 24 hours before baking. Just add the biscuit topping right before it goes in the oven. This casserole also freezes well—bake first, cool completely, then wrap tightly and freeze for up to 2 months. Reheat covered in the oven until warmed through.