Matey's Chili Corndog Casserole

For the Matey's Chili Corndog Casserole

Arrange potato puffs evenly to ensure consistent crisping during baking.

Ingredients

• 1 15-oz can Chili With Beans
• 16 oz Frozen Potato Puffs
• 2 cups Shredded Cheddar Cheese
• 4 whole Corn Dogs
• 2 tbsp Freshly Chopped Cilantro

Instructions

1. Preheat oven to 375°F and spray a 9-inch square or 11×7-inch (2-quart) glass baking dish with non-stick cooking spray.
2. Pour Chili With Beans into the prepared baking dish and spread evenly.
3. Arrange Frozen Potato Puffs in an even layer over the chili.
4. Sprinkle 1 cup Shredded Cheddar Cheese over the potato puffs.
5. Remove sticks from Corn Dogs and slice each corn dog into 1/2-inch rounds.
6. Place corn dog slices evenly over the cheese layer.
7. Bake for 15 to 20 minutes, until the chili is hot and bubbly.
8. Sprinkle the remaining 1 cup Shredded Cheddar Cheese over the top and bake for an additional 5 to 10 minutes, until the cheese is melted.
9. Sprinkle Freshly Chopped Cilantro over the casserole, if desired.
10. Serve hot as a hearty main dish.

Prep: 5 min • Cook: 25 min • Wait: No time