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Corn Dog Casserole




Source of Recipe


Taste of Home magazine






List of Ingredients



• 2 c. thinly sliced celery
  
• 2 T. butter or margarine
  
• 1-1/2 c. sliced green onions
  
• 1-1/2 lbs. hot dogs
  
• 2 eggs
  
• 1-1/2 c. milk
  
• 2 t. rubbed sage
  
• 1/4 t. pepper
  
• 2 packages (8-1/2 oz. each) corn bread/muffin mix
  
• 2 c. (8 oz.) shredded sharp cheddar cheese, divided
  






Instructions



1. In a skillet, saute celery in butter for 5 minutes. Add onions; saute for 5 minutes. Place in a large bowl; set aside.
   
2. Cut hot dogs lengthwise into quarters, then cut into thirds.
   
3. In the same skillet, saute the hot dogs for 5 minutes or until lightly browned; add to vegetables. Set aside 1 cup.
   
4. 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 c. cheese. Spread into a shallow 3-qt. baking dish. Top with reserved hot dog mixture and remaining cheese.
   
5. Bake, uncovered, at 400 degrees for 30 minutes or until golden brown.
   






Final Comments


Yield: 12 servings.