Everyday Dutch Oven: Chili Dog Casserole

     Seems like I've made it a tradition to kick off the summer season with corn on the cob and hot dog recipes. This is another easy dish from the Simply Potatoes web site, it's ideal for camping and mostly an open the package and layer in your dutch oven kind of dinner. I baked this in my 10 deep dutch oven but it would probably be better made in your 12 inch oven as the recipe calls for a 9 by 13 inch pan. I would not advise making this in your 10 inch regular oven, there is not enough room for the biscuits to rise.
     The casserole baked for a total of 40 minutes with 10 coals in a ring around the base of the oven and 22 on the lid. After 20 minutes, or when the chili was bubbling, I topped it with the biscuits. Any time you add canned biscuits to a casserole, you need to make the sure the bottom ingredients are hot and bubbling, otherwise the biscuits will become soggy. The biscuits baked for another 15 minutes before I topped them with the cheese. I used a 12 ounce package of Pillsbury Grands Jr. biscuits but if you are using your larger oven you might want to add more biscuits to completely cover the casserole. This is really good, in a stick to your ribs, once in a blue moon, forget the calories kind of way.
     Have a fun, safe and adventurous Memorial Day weekend and don't forget to raise a glass to all the veterans who have so proudly and valiantly served our country.

Chili Dog Casserole
1 package Simply Potatoes Homestyle Slices
2 15 oz cans chili, with or without beans
1 16 oz package hot dogs, cut into 1 inch pieces
1-2 packages refrigerated large flaky layer biscuits, depending on the size of your oven
2 cups (8 oz) shredded Cheddar Cheese

     Lightly oil or spray 10 inch deep OR 12 inch dutch oven.
     Spread potatoes in thin layer in bottom of oven.
     Top potatoes evenly with one can of chili.
     Spread hot dog pieces evenly in single layer over chili.
     Top hot dog layer with second can of chili.
     Bake at 375 degrees for 20-25 minutes, or until chili is bubbling.
     Top with biscuits.
     Bake for 15 minutes more or until biscuits are golden brown.
     Sprinkle with cheese, cover and cook until cheese has melted.
     Makes 6-8 servings.