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Vegetarian Chili Cheese Corn Dog Casserole

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“I found this on the Loma Linda website and its good. I have made it with regular chili and regular hot dogs and we like both versions. It is a kid friendly recipe and simple to prepare.”
READY IN:
35mins
SERVES:
5
YIELD:
1 casserole
UNITS:
US

Ingredients Nutrition

  • 1 (20 ounce) can Worthington veja-links
  • 1 (20 ounce) can vegetarian chili
  • 1 cup shredded cheddar cheese
  • 1 (8 1/2 ounce) Jiffy cornbread mix
  • 1 egg (for cornbread mix)
  • 13 cup milk (for cornbread mix)
  • 1 (15 ounce) bag Fritos chili cheese corn chips
  • sour cream, for garanish
  • pace thick & chunky salsa (to garnish, whatever hot strength you like)

Directions

  1. Spray 1 1/2 quart casserole with non-stick spray.
  2. Cut vega links into round slices and place on bottom of casserole.
  3. Spread with chili.
  4. Top with crushed chili cheese fritos.
  5. Sprinkle with shredded cheese.
  6. Prepare cornbread mix according to pkg.
  7. Spread over top of cheese.
  8. Bake at 400 25 minutes until golden brown.
  9. Let stand 5 minutes before serving.
  10. Serve with dollop of sour cream and salsa on top of each serving.

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