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Corn Dog Casserole


  • 2 cups thinly sliced celery
  • 2 tablespoons butter or margarine
  • 1 1/2 cups sliced scallions
  • 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
  • 16 ounces shredded sharp Cheddar cheese, divided

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  1. In a skillet sauté celery in butter for 5 minutes. Add onions; sauté for 5 minutes. Place in a large bowl; set aside.
  2. Cut hot dogs lengthwise into quarters, then cut into thirds.
  3. In the same skillet, sauté the hot dogs for 5 minutes or until lightly browned; add to vegetables. Set aside 1 cup.
  4. In a large bowl, combine 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-quart baking dish. Top with reserved hot dog mixture and remaining cheese.
  5. Bake, uncovered, at 400 degrees F for 30 minutes or until golden brown.

Yields 12 servings.