Chili Cheese Crescent Casserole Recipes

CHILI CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet over medium high heat, saute the beef and onion for 5 to 10 minutes, or until meat is browned and onion is tender; drain fat. Add the celery, chili, tomatoes, taco sauce and corn. Heat thoroughly, reduce heat to low and allow to simmer.
• Meanwhile, prepare the noodles according to package directions. When cooked, place them in a 9x13 inch baking dish. Pour the meat mixture over the noodles, stirring well. Top with the cheese.
• Bake at 350 degrees F (175 degrees C) for 20 minutes, or until cheese is completely melted and bubbly.

CHILI CHEESE DOG CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• Lay out the crescent sheets in triangles.
• Sprinkle the cheddar cheese evenly on the triangles of crescent dough, then wrap each triangle around a hot dog.
• Pour the chili into a 9 inch by 13 inch baking dish.
• Place the rolled hot dogs on top of the chili in the baking dish, evenly spread out.
• Bake 25 to 30 minutes or until golden brown.

CHILI CHEESE CRESCENT CASSEROLE

Steps:

• 1. set oven to 350 degrees. Spray a 13x9 pan with Pam. Set aside. Get out a big bowl.
• 2. Cook the hamburger till done (about 5 minutes.) Drain, add the taco seasoning and follow package directions to make the meat taco seasoned. Place in large bowl.
• 3. Put chili in bowl. Drain and rinse the black beans, drain the tomatoes and put in bowl. Stir all together and pour into the greased pan. Spread evenly.
• 4. Open the crescent rolls, divide into quarters (2 triangles together). Place over the beans and meat. If needed, slightly overlap the rolls to fit all of them on. If you have extra, bake them separately later (rewards for the cooks!) Put pan in oven, bake for 20 minutes at 350 degrees.
• 5. Pull out pan at 20 minute mark, crescents should be brown. Sprinkle the 1 1/2 cups cheese over the top, spread evenly. Put back in to bake at 350 for another 15 minutes until cheese is melted and casserole is bubbling.
• 6. Let sit for 10 minutes before serving. Can make a nest of shredded lettuce and crushed salsa-flavored tortilla chips, put the casserole on, top with Salsa and sour cream if you want. Or use whole chips to scoop, or just eat it as it is!

CHILI CHEESE DOG CASSEROLE

Steps:

• Preheat the oven to 375 degrees Fahrenheit.
• In a 9x13 inch pan, combine the canned chili and Rotel and stir until well mixed.
• Sprinkle half of the cheese (¾ cup) onto the center of the pan. Set aside for now.
• Lay out the crescent dough on the counter. Tear the croissants into 6 individual triangles.
• Sprinkle each crescent dough triangle with the last half of the cheese (¾ cup) and wrap around the hot dog, making sure to leave the hot dog ends exposed.
• Place each wrapped hot dog on top of the chili mixture in the baking dish. Try to make sure they are evenly spaced.
• Bake in the oven for 40-45 minutes or until the crescent rolls turn golden brown on top and are cooked through. I like to separate the rolls from each other to check for doneness.
• Garnish with minced parsley, optional and serve warm.

CHILI CHEESE DOG BAKE

Steps:

• Preheat the oven to 375°F.
• Remove the crescent rolls from the packaging, roll out, and separate into individual triangles.
• Place one slice of American cheese followed by one hot dog onto the widest end of the crescent roll.
• Roll the cheese and hot dog into the crescent roll and set aside.
• Arrange the wrapped crescent dogs in a 9x13 glass baking dish. You may only be able to fit 7 dogs if you wish to keep them in one line as we did. Leave ½-inch or so between each dog to allow room for the dough to puff.
• Spread the chili in the available space around the crescent dogs. You may not use both full cans of chili and can heat any leftovers and serve alongside the baked chili cheese dogs.
• Melt the butter in a small dish and stir in garlic salt/powder. Use a pastry brush to brush the butter mixture over the tops of the exposed crescent rolls.
• Bake for approximately 30 minutes or until crescents appear browned on both the top and the bottom.
• Sprinkle the baked chili cheese dogs with a bit of chopped parsley and serve immediately.

CHILI CHEESE DOG BAKE

Steps:

• Preheat the oven to 375°F.
• Remove crescent rolls from packaging and roll them out/separate into individual triangles.
• Place one slice of American cheese followed by 1 hot dog onto the widest end of the crescent roll.
• Roll the cheese and hot dog into the crescent roll and set aside.
• Arrange wrapped crescent dogs in a 9x13 glass baking dish. (see notes below about the baking dish) You may only be able to fit 7 dogs if you wish to keep them in one line as we did. Leave a ½" or so between each dog to allow room for the dough to puff.
• Spread chili in the available space around the crescent dogs. You may not use both full cans of chili and can heat any leftovers and serve alongside baked chili cheese dogs.
• Melt butter in a small dish and stir in garlic salt/powder. Use a pastry brush to brush the butter mixture over the tops of the exposed crescent rolls.
• Bake approximately 30 minutes or until crescents appear browned on both the top and the bottom.
• Sprinkle baked chili cheese dogs with a bit of chopped parsley and serve immediately.

CHILI-CHEESE DOG CRESCENT CASSEROLE

Steps:

• In 2-quart saucepan, mix chili and hot dogs. Heat to boiling over medium-high heat, stirring occasionally. Spoon chili mixture into ungreased 13x9-inch (3-quart) glass baking dish; sprinkle with cheese.
• Separate or cut dough into 4 long rectangles (if using crescent rolls, press perforations to seal). Place on top of chili mixture. Sprinkle with sesame seed.
• Bake at 375 degrees F 15 to 20 minutes.