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Corn Dog Casserole




Source of Recipe


Harper Collins


Recipe Introduction


This dish is good either hot or cold. Put out catsup and mustard to go with. Reheats just fine by nuking.



List of Ingredients




Corn Dog Casserole


2 cups finely minced celery
2 Tbsp butter
1-1/2 cups sliced green onions
1-1/2 pounds of hot dogs (I use Ball Park Beef)
2 eggs
1-1/2 cups milk
2 tsp sage ( I didn't use )
1/4 tsp black pepper
1/4 tsp salt
2-8.5 oz Jiffy muffin mix
8 oz sharp Cheddar Cheese shredded
** I added about 1/2 tsp of hot sauce


Recipe




Sauté celery in butter for 5 minutes. Add onions and continue cooking 2 minutes. Dump skillet ingredients into a large bowl. Cut hot dogs into bite size pieces. Sauté dogs in skillet; turning to brown. Add to bowl.

Reserve 1 cup of hot dogs & veggies in a small bowl. Slightly beat eggs & milk together. Add egg mix and next 4 ingredients to bowl. Add 1-1/2 cups of cheese to bowl also. Mix all ingredients well.

Spray 13x9 Pyrex. Pour in casserole. Top with reserve hot dogs and cheese. Bake uncovered 400* for 30 minutes. Cut into squares for serving.