Corn Dog Casserole
Source of Recipe
Taste of Home Magazine
List of Ingredients
2 c celery, sliced
1 c onions, chopped
1 1/2 lbs fat-free hot dogs
2 whole eggs
1 1/2 c fat-free milk
1 tsp sage
1/4 tsp black pepper
18 ozs cornbread mix
8 ozs low-fat cheddar cheese, shredded Recipe
Preheat oven to 400. Prepare a 3-quart dish with cooking spray; set
aside. In a skillet, cook celery and onions until tender. Place in a
mixing bowl; set aside. Cut hot dogs into quarters, then into thirds.
Place in a skillet, cook until lightly browned. Fold into celery
mixture;
set aside. Reserve one cup mixture. In another mixing bowl, combine
eggs,
milk, sage, and black pepper. Fold in hot dog mixture. Stir in
cornbread
mixes. Add one and half cups cheese. Spread mixture into prepared dish.
Top with reserved hot dog mixture and cheese. Bake, uncovered for 30
minutes, or until golden brown.
Nutritional Analysis per serving (12 servings total)
Calories 262;Fat 7 g;Cholesterol 57 mg;Protein 19 g;Sodium 1355
mg;Carbohydrates 34 g;Fiber 2.7 g
WW Pts: 6
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