Chili Cheese Dog Casserole – Low Carb Keto Casserole Recipe

Ingredients

• 1 lb Ground Beef (80% lean, preferably grass‑fed)
• 2 Green Onions (Trimmed and diced)
• 0.5 cup Bell Pepper (Diced; any color)
• 1 tsp Salt (Kosher or table salt)
• 0.5 tsp Ground Black Pepper (Freshly ground if possible)
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tbsp Sugar Substitute (Erythritol or monk fruit blend, measured like sugar)
• 1 tsp Vinegar (Apple cider vinegar works well)
• 1 tbsp Worcestershire Sauce
• 0.33 cup Zero Sugar Ketchup (About one‑third cup; any brand without added sugar)
• 1 tsp Yellow Mustard
• 4 All‑Beef Hot Dogs (Nathan's or Hebrew National; slice lengthwise then into 1‑inch pieces)
• 8 oz Shredded Cheddar Cheese (Sharp cheddar, divided into two 4‑oz portions)
• 0.5 cup Raw Onion (Diced; white or yellow onion)
• 1 cup Sauerkraut (Drained well)
• 2 tbsp Dill Relish (Not sweet relish)

Instructions

1. Brown Beef and Vegetables

   Heat a sauté pan over medium‑high heat. Add the ground beef, breaking it up with a spatula. When the beef starts to release fat, add the diced green onions and bell pepper. Continue to stir‑break the meat until the beef is fully browned and the vegetables are softened.

   Time: PT7M

   Temperature: Medium‑high

2. Season and Simmer Chili

   Drain excess fat from the pan, then return the beef mixture to the pan. Reduce heat to medium‑low and stir in salt, ground black pepper, garlic powder, onion powder, sugar substitute, vinegar, Worcestershire sauce, zero‑sugar ketchup, and yellow mustard. Cook, stirring constantly, for about three minutes until the sauce thickens slightly.

   Time: PT3M

   Temperature: Medium‑low

3. Slice Hot Dogs

   Place the all‑beef hot dogs on a cutting board. Slice each hot dog lengthwise, then cut the halves into 1‑inch pieces.

   Time: PT2M

4. Assemble the Casserole

   Preheat the oven to 400°F. Spread the sliced hot dogs evenly across the bottom of an 8×11 inch casserole dish. Sprinkle 4 oz of shredded cheddar cheese over the hot dogs. Pour the prepared chili sauce over the cheese, spreading it evenly. Scatter the diced raw onion, then layer the drained sauerkraut, followed by the dill relish. Top with the remaining 4 oz of shredded cheddar cheese.

   Time: PT5M

5. Bake

   Place the assembled casserole in the middle rack of the preheated oven. Bake for 12‑15 minutes, or until the top cheese is melted, bubbly, and lightly golden.

   Time: PT15M

   Temperature: 400°F

6. Cool and Serve

   Remove the casserole from the oven and let it rest for about five minutes. This allows the sauce to set and makes slicing easier. Serve hot.

   Time: PT5M

Nutrition Facts

Calories

840

Protein

40 g

Carbohydrates

4 g

Fat

44 g

Fiber

3 g