Corn Dog Casserole
12 servings
Ingredients
2 cups thinly sliced celery
1 ½ cups sliced green onions
2 tablespoons butter
1 ½ pounds hot dogs (beef and pork frankfurters)
2 eggs
1 ½ cups milk
2 teaspoons ground sage
¼ teaspoon ground black pepper
2 (8.5 ounce) packages dry corn bread mix
2 cups shredded Cheddar cheese, divided
Instructions
Step 1
In a medium skillet, saute celery and green onions in butter for 5 minutes. Place saute mixture in a large bowl; set aside.
Step 2
Slice hot dogs lengthwise into quarters, then cut into thirds. In same skillet, saute hot dogs for 5 minutes or until lightly browned. Add to celery/onion mixture and mix all together. Set aside 1 cup of mixture.
Step 3
Preheat oven to 400 degrees F (200 degrees C).
Step 4
In a large bowl combine the eggs, milk, sage and pepper. Add all but reserved 1 cup hot dog mixture. Stir in corn bread mix and 1 1/2 cups shredded cheese. Mix all together and spread mixture into a shallow 3 quart baking dish. Top with reserved 1 cup hot dog mixture and remaining 1/2 cup shredded cheese.
Step 5
Bake uncovered in preheated oven for 30 minutes, or until golden brown.
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