Well, it's the funniest thing - I've only been two places today but at both of those places I was asked about the Chili "Houndog" Casserole that I talked about last Monday on the What's for Supper segment. For those of you who live in a cave or don't listen to the radio show, last Monday was the 33rd anniversary of the passing of the King of Rock and Roll, aka. Elvis. Moment of silence.
Okay, to celebrate that momentous occasion, I talked about Elvis-related recipes all last week. Thus the Chili Houndog Casserole. It's basically just like a chili dog, except better, and in casserole form.
So lucky you, the Food Friday fairy decided to appear afterall, on Monday. So here's to Elvis and all you "houndog" lovers!
Chili Houndog Casserole
Ingredients
8 hot dog buns
8 hot dogs
2 (15 ounce) cans chili
1/4 cup chopped onion
1 tablespoon prepared mustard
2 ½ cups shredded Cheddar cheese
Directions
1. Preheat oven to 350 degrees.
Lightly grease a 9x13 inch baking dish.
2. Open up the hot dog buns and lay them flat, crust side up. Sprinkle ½ cup cheese on top of the buns. Slice the hot dogs into bite size pieces and layer the pieces over the buns.
3. Pour the chili over the hot dogs, sprinkle with the chopped onion, then spread some mustard over the chili and the onion. Top off with the cheese.
4. Bake at 350 degrees for 30 minutes.
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