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| Corn Dog Casserole Recipes |
- PREP 15 mins
- COOK 30 mins
- READY IN 45 mins
Ingredients
Original recipe makes 12 servings
- 2 cups thinly sliced celery
- 1 1/2 cups sliced green onions
- 2 tablespoons butter
- 1 1/2 pounds hot dogs (beef and pork frankfurters)
- 2 eggs
- 1 1/2 cups milk
- 2 teaspoons ground sage
- 1/4 teaspoon ground black pepper
- 2 (8.5 ounce) packages dry corn bread mix
- 2 cups shredded Cheddar cheese, divided
Directions
- In a medium skillet, saute celery and green onions in butter for 5 minutes. Place saute mixture in a large bowl; set aside.
- Slice hot dogs lengthwise into quarters, then cut into thirds. In 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.
- Preheat oven to 400 degrees F (200 degrees C).
- 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.
- Bake uncovered in preheated oven for 30 minutes, or until golden brown.
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