Molly Yeh’s Corndog Hotdish | Girl Meets Farm | Food Network

Molly scores a touchdown with the ultimate game-day dish — a cheesy chili casserole that’s topped with miniature corn dogs!
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.

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Corndog Hotdish
RECIPE COURTESY OF MOLLY YEH
Level: Easy
Total: 1 hr 10 min (includes cooling time)
Active: 30 min
Yield: 4 to 6 servings

Ingredients

1 tablespoon vegetable oil
3 large celery stalks (about 192 grams), diced (about 1 cup diced)
1 large yellow onion (about 251 grams), diced
Kosher salt,
1 pound ground beef (90/10)
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon garlic powder
1/2 teaspoon celery salt
1/4 teaspoon ground cinnamon
Freshly ground black pepper
One 15-ounce can tomato sauce
2 tablespoons sweet pickle relish
2 tablespoons Worcestershire sauce
1 tablespoon yellow mustard
1 1/2 cups shredded yellow Cheddar cheese
One 18.4-ounce box frozen corndog bites (you’ll need 42 to 43 dogs)
Chopped fresh chives, for topping, optional

Directions

Preheat the oven to 400 degrees F.

Heat the vegetable oil in a 12-inch cast-iron skillet or enameled braiser over medium-high heat. Add the celery and onions and season with a pinch of salt. Cook, stirring occasionally, until softened, 6 to 7 minutes. Add the ground beef and season with the chili powder, cumin, garlic powder, celery salt, cinnamon, black pepper and 1/2 teaspoon salt. Use a large spoon to break the meat up into small pieces. Cook, stirring occasionally, until the beef is no longer pink, 6 to 7 minutes. Stir in the tomato sauce, relish, Worcestershire sauce and mustard until combined. Cook, stirring occasionally, until the sauce is slightly thickened, 5 to 7 minutes. Remove from the heat and sprinkle with the Cheddar.

Arrange the corndogs on top in concentric circles until fully covered. Bake until the corndogs are golden brown and crispy; start checking at 25 minutes. Let cool for 15 minutes before serving, then garnish with the chives, if desired.

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Molly Yeh’s Corndog Hotdish | Girl Meets Farm | Food Network

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