Corn Dog Casserole (Print Version)
Ingredients:
01 -
2 cups thinly sliced celery.
02 -
1 ½ cups sliced green onions.
03 -
2 tablespoons butter.
04 -
1 ½ pounds hot dogs (beef and pork frankfurters).
05 -
2 eggs.
06 -
1 ½ cups milk.
07 -
2 teaspoons ground sage.
08 -
¼ teaspoon ground black pepper.
09 -
2 (8.5 ounce) packages dry corn bread mix.
10 -
2 cups shredded Cheddar cheese, divided.
Instructions:
01 -
In a medium skillet, saute celery and green onions in butter for 5 minutes. Place saute mixture in a large bowl; set aside.
02 -
Slice hot dogs lengthwise into quarters, then cut into thirds. In the 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.
03 -
Preheat oven to 400 degrees F (200 degrees C).
04 -
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.
05 -
Bake uncovered in preheated oven for 30 minutes, or until golden brown.