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    Corn Dog Casserole 2


    Source of Recipe


    internet

    List of Ingredients




    2 C. thinly sliced celery
    2 T. butter or margarine
    1 1/2 C. sliced scallions
    1 1/2 lb. hot dogs
    2 eggs
    1 1/2 C. milk
    2 tsp. rubbed sage
    1/4 tsp. pepper
    2 pkg. corn bread/muffin mix (8 1/2 oz.)
    16 oz. shredded sharp Cheddar cheese divided

    Recipe



    In a skillet saute celery in butter for 5 minutes. Add onions; saute for 5 minutes. Place in a large bowl; set aside.

    Cut hot dogs lengthwise into quarters, then cut into thirds. In the same skillet, saute the hot dogs for 5 minutes or until lightly browned; add to vegetables. Set aside 1 cup.

    In a large bowl, combine eggs, milk, sage and pepper. Add the remaining hot dog mixture. Stir in corn bread mixes. Add 1 1/2 cups of cheese.

    Spread into a shallow 3-quart baking dish. Top with reserved hot dog mixture and remaining cheese Bake, uncovered, at 400ºF for 30 minutes or until golden brown. Yields 12 servings.

 

 

 

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