Corndog Casserole

Yield: 12 servings

Ingredients

• 2 cups thinly sliced celery
• 2 tablespoons butter
• 1 1/2 cups sliced green onions
• 1 1/2 pounds hot dogs
• 2 eggs
• 1 1/2 cups milk
• 2 teaspoons rubbed sage
• 1/4 teaspoon pepper
• 2 (8 1/2 ounce) packages corn bread/muffin mix
• 2 cups (8 ounces) shredded sharp Cheddar cheese, divided

Instructions

1. In a skillet, sauté celery in butter for 5 minutes.
2. Add onions; sauté for 5 minutes.
3. Place in a large bowl; set aside.
4. Cut hot dogs lengthwise into quarters, then cut into thirds.
5. In the same skillet, sauté the hot dogs for 5 minutes or until lightly browned; add to vegetables. Set aside 1 cup.
6. In a large bowl, combine eggs, milk, sage and pepper.
7. Add the remaining hot dog mixture.
8. Stir in corn bread mixes.
9. Add 1 1/2 cups of cheese.
10. Spread into a shallow 3 quart baking dish.
11. Top with reserved hot dog mixture and remaining 1/2 cup Cheddar cheese.
12. Bake, uncovered, at 400 degrees F for 30 minutes or until golden brown.