Ingredients
6 hot dogs, sliced into 1/2 inch pieces
6 hot dog buns, torn into chunks
1 (15 oz) can of chili with beans
1/2 onion, diced
2 cups shredded cheddar cheese
1 teaspoon mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon black pepper
1 tablespoon olive oil
1 cup of water
Directions
1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with the tablespoon of olive oil.
2. In a large bowl, mix the torn hot dog buns with mustard, Worcestershire sauce, and black pepper.
3. Scatter half of the bun mixture into the bottom of the prepared baking dish.
4. Evenly layer the sliced hot dogs and diced onion over the bun base.
5. Pour the chili with beans over the hot dog layer, spreading it out to cover the hot dogs.
6. Sprinkle one cup of shredded cheese over the chili.
7. Layer the remaining bun mixture on top of the cheese and then top with the remaining cup of cheese.
8. Gently pour one cup of water over the entire casserole to ensure it doesn’t dry out during baking.
9. Cover the dish with aluminum foil and bake for 30 minutes.
10. Remove the foil and bake for an additional 10 minutes, or until the top is bubbly and lightly browned.
11. Let the casserole sit for 5 minutes before serving to allow it to set.
Variations & Tips

Feel free to customize this casserole to suit your taste! For a spicier kick, add some hot sauce or diced jalapenos to the chili layer. If you prefer a meatier dish, consider using a beef chili or adding some precooked sausage slices. Vegetarians can replace the hot dogs with a meat-free alternative and use a vegetarian chili. Adding a layer of sour cream before the final cheese layer can also add a creamy texture that balances out the spiciness.