This 30-minute chili dog casserole recipe is for you if you find yourself worn out and needing a quick dinner fix. It's a lifesaver for those busy evenings! Kid friendly.
Spray a 13x 9 inch casserole dish with non-stick cooking spray.
Spoon the chili into the bottom and smooth evenly.
Slice the hot dogs in bite-sized pieces. If toddlers will be eating then slice each round in half or quarters for safety.
Cover with half the shredded cheese.
Top with the crescent roll dough sheet.
Brush with butter.
Top with remaining cheese.
Bake until the dough is fully cooked and the casserole is heated through to 180℉.
Remove from oven and top with sliced green onions as a garnish.
Notes
Storage:Cover the casserole dish with aluminum foil and store it in the fridge for up to 2 days. Keep in mind the crescent roll dough crust gets a bit soggy the longer it sits.Freeze for up to 3 months.Tips:
Cut the hot dog pieces into quarters if you have younger kids. Thick hot dog rounds are a choking hazard!
Chili dog casserole is finished baking when the crust is golden brown.
Always grate cheese from a block rather than buy pre-grated. It makes a huge difference.