Ingredients
Equipment
Method
- Begin by slicing your pound of hot dogs into ½-inch thick rounds. This ensures they cook evenly and integrate beautifully into the casserole. You can use any brand of hot dog you prefer, from classic beef to all-beef for a richer flavor.1 pound hot dogs
- In your slow cooker, combine the sliced hot dogs, one 15-ounce can of chili with beans (or your preferred chili – beef, turkey, or even vegetarian works well here!), and one 10-ounce can of condensed cream of mushroom soup. This creamy soup base is key to the casserole's delightful texture and rich flavor.1 pound hot dogs, 1 15-ounce can chili with beans, 1 10-ounce can condensed cream of mushroom soup
- Stir in ½ cup of milk. The milk will help to create a smoother, creamier sauce as the casserole cooks in the slow cooker. Whisk it gently until everything is well incorporated.½ cup milk
- Add about ¾ cup of the shredded cheddar cheese to the mixture in the slow cooker. Reserve the remaining ¼ cup for topping later. Stir everything together until the cheese starts to melt and blend into the chili and soup mixture.1 cup shredded cheddar cheese
- Cover the slow cooker and cook on low for 2 to 3 hours, or on high for 1 to 1.5 hours, until the hot dogs are heated through and the casserole is bubbly and hot. Stirring it once halfway through the cooking time can help ensure even heating.
- About 15-20 minutes before serving, remove the lid from the slow cooker and sprinkle the remaining ¼ cup of shredded cheddar cheese evenly over the top. Place the lid back on and allow the cheese to melt into a gooey, delicious layer.1 cup shredded cheddar cheese
- Once the cheese is melted and bubbly, your Classic Crockpot Chili Dog Casserole is ready to serve. Ladle generous portions into bowls.
Notes
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or oven.
For longer storage, freeze portions for up to 2-3 months. Thaw in the refrigerator overnight before reheating.