Molly scores a touchdown with the ultimate game-day dish a cheesy chili casserole that's topped with miniature corn dogs!Watch #GirlMeetsFarm on Sundays @ 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe https://foodtv.com/3XK9AZ7Subscribe to Food Network http://foodtv.com/YouTubeCookbook 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.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Corndog HotdishRECIPE COURTESY OF MOLLY YEHLevel: EasyTotal: 1 hr 10 min (includes cooling time)Active: 30 minYield: 4 to 6 servingsIngredients1 tablespoon vegetable oil3 large celery stalks (about 192 grams), diced (about 1 cup diced)1 large yellow onion (about 251 grams), dicedKosher salt,1 pound ground beef (90/10)1 tablespoon chili powder1 tablespoon ground cumin1 tablespoon garlic powder1/2 teaspoon celery salt1/4 teaspoon ground cinnamonFreshly ground black pepperOne 15-ounce can tomato sauce2 tablespoons sweet pickle relish2 tablespoons Worcestershire sauce1 tablespoon yellow mustard1 1/2 cups shredded yellow Cheddar cheeseOne 18.4-ounce box frozen corndog bites (youll need 42 to 43 dogs)Chopped fresh chives, for topping, optionalDirectionsPreheat 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.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. WEBSITE: https://www.foodnetwork.com FULL EPISODES: https://watch.foodnetwork.com FACEBOOK: https://www.facebook.com/FoodNetwork INSTAGRAM: https://www.instagram.com/FoodNetwork TWITTER: https://twitter.com/FoodNetwork#MollyYeh #GirlMeetsFarm #FoodNetwork #CorndogHotdishMolly Yeh's Corndog Hotdish | Girl Meets Farm | Food Networkhttps://www.youtube.com/watch?v=sw1U7fCSbJQ