Corn Dog Casserole
11:00 AM
Corn Dog Casserole
2 cups thinly sliced celery
2 tablespoons butter
1-1/2 cups sliced green onions
1-1/2 pounds hot dogs
2 large eggs
1-1/2 cups 2% milk
2 teaspoons rubbed sage
1/4 teaspoon pepper
2 packages (8-1/2 ounces each) cornbread/muffin mix
2 cups shredded sharp cheddar cheese, divided
In a small skillet, saute celery in butter 5 minutes. Add onions; saute 5 minutes longer or until vegetables are tender. Place in a large bowl; set aside. Preheat oven to 400°. Cut hot dogs lengthwise into quarters, then cut into thirds. In the same skillet, saute hot dogs 5 minutes or until lightly browned; add to vegetables. Set aside 1 cup. In a large bowl, whisk eggs, milk, sage and pepper. Add remaining hot dog mixture. Stir in cornbread mixes. Add 1-1/2 cups cheese. Spread into a shallow 3-qt. baking dish. Top with reserved hot dog mixture and remaining cheese. Bake, uncovered, 30 minutes or until golden brown.
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