Coney Island Hot Dog Casserole
Transform your favorite ballpark classic into a comforting, family-friendly meal with this Coney Island Hot Dog Casserole! Packed with juicy hot dogs, a savory homemade chili made with ground beef, bold spices like chili powder and cumin, and topped with melty cheddar cheese, this dish takes the nostalgic flavors of a coney dog to the next level. The crowning touch is a buttery, golden crescent roll crust, sprinkled with sesame seeds for a bakery-style finish. Ready in just 40 minutes, this easy casserole is perfect for busy weeknights or casual gatherings. Serve slices hot for a satisfying, crowd-pleasing main course that will have everyone heading back for seconds! Keywords: coney island hot dog casserole, hot dog casserole recipe, crescent roll casserole, easy family dinner, comfort food.
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Recipe Information
Ingredients
- 8 hot dogs
- 1 medium yellow onion, diced
- 1 pound ground beef
- 2 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 cup ketchup
- 2 tablespoons yellow mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 cups shredded cheddar cheese
- 1 package refrigerated crescent roll dough
- 2 tablespoons butter, melted
- 1 tablespoon sesame seeds (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat over medium heat and sauté the diced onion until soft, about 3-4 minutes.
Add the ground beef to the skillet and cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes. Drain any excess grease.
Stir in the garlic, chili powder, cumin, ketchup, yellow mustard, Worcestershire sauce, salt, and black pepper. Cook for 2-3 minutes until well combined and heated through. Remove from heat.
Lightly grease a 9x13-inch casserole dish. Arrange the hot dogs in a single layer on the bottom of the dish.
Spoon the chili mixture evenly over the top of the hot dogs.
Sprinkle the shredded cheddar cheese evenly over the chili layer.
Unroll the crescent roll dough and place it over the casserole, stretching it as needed to cover the top. Pinch seams together if necessary.
Brush the melted butter over the crescent roll dough. If desired, sprinkle sesame seeds on top for garnish.
Bake in the preheated oven for 20-25 minutes, or until the crescent roll crust is golden brown and cooked through.
Allow the casserole to cool for 5 minutes before serving. Slice into portions and serve warm.
Nutrition Facts
Calories |
775 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.4 g | 72% | |
| Saturated Fat | 26.1 g | 130% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 1851 mg | 80% | |
| Total Carbohydrate | 33.0 g | 12% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 13.8 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 340 mg | 26% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 364 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
