Corn Dog Casserole
- 2 cups thinly sliced celery
- 1 ½ cups sliced green onions
- 2 tablespoons butter
- 1 ½ pounds hot dogs (beef and pork frankfurters)
- 2 eggs
- 1 ½ cups milk
- 2 teaspoons ground sage
- ¼ teaspoon ground black pepper
- 2 (8.5 ounce) packages dry corn bread mix
- 2 cups shredded Cheddar cheese, divided
- Gather all ingredients.
- 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.
- 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.