A delightful twist on the classic chili dog, this casserole is easy to make and perfect for gatherings.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and optimal texture.
Lightly grease a 9x13 inch baking dish to prevent sticking.
Use a non-stick spray or a small amount of butter for greasing.
Tear the hot dog buns into bite-sized pieces and spread them evenly in the baking dish.
Ensure the pieces are evenly distributed for a uniform base.
Slice the hot dogs into small pieces and layer them over the buns.
Cut the hot dogs into similar-sized pieces for even cooking.
Pour the canned chili evenly over the hot dogs.
Spread the chili to cover all the hot dogs for consistent flavor.
Sprinkle the chopped onion over the chili.
Dice the onion finely for a balanced flavor in each bite.
Drizzle the mustard over the onion and chili.
Use a squeeze bottle for easy application.
Top the dish with shredded cheddar cheese.
Spread the cheese evenly for a gooey, melted topping.
Bake in the preheated oven for 30 minutes, or until the cheese is bubbly and golden.
Check the casserole halfway through to ensure even baking.
Let the casserole cool for a few minutes before serving.
Allowing it to cool slightly makes it easier to serve and enhances the flavors.
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