Toss hotdog buns in a casserole dish and whip up a killer dinner in no time!

6 hot dog buns, torn into pieces
2 tablespoons yellow mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon black pepper
6 hot dogs, sliced
1 medium onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 cup sweet corn kernels
2 cans (15 ounces each) chili with beans
2 cups shredded cheddar cheese
1/2 cup water

Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.

In a large bowl, mix the torn hot dog buns with mustard, Worcestershire sauce, and black pepper.

Layer half of the bun mixture in the prepared baking dish.

Evenly distribute the sliced hot dogs, diced onion, diced bell peppers, and corn over the bun base.

Pour the chili with beans over the top of the vegetable and hot dog layer.

Sprinkle 1 cup of shredded cheddar cheese over the chili.

Add the remaining bun mixture on top and finish with the remaining cup of cheese.

Pour 1/2 cup of water evenly over the casserole to keep it moist.

Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.

Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown.

Let the casserole sit for 5-10 minutes before serving to allow it to set.