Corn Dog Casserole Recipe
Corn Dog Casserole
Reminiscent of traditional corn dogs, this fun main dish really hits the spot on fall days. It's perfect for the football parties my husband and I often host. It tastes especially good right from the oven.
2 cups thinly sliced celery
2 tablespoons butter
1-1/2 cups sliced green onions
1-1/2 pounds hot dogs
1-1/2 cups 2% milk
2 teaspoons rubbed sage
1/4 teaspoon pepper
2 packages (8-1/2 ounces each) corn bread/muffin mix
2 cups (8 ounces) shredded sharp cheddar cheese, divided
In a small skillet, saute celery in butter for 5 minutes. Add onions; saute for 5 minutes longer or until vegetables are tender. Place in a large bowl; set aside.
Cut 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 vegetables. Set aside 1 cup.
In a large bowl, whisk the 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-qt. baking dish. Top with reserved hot dog mixture and remaining cheese.
Bake, uncovered, at 400° for 30 minutes or until golden brown. Yield: 12 servings.
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