Corndog Casserole

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 cheese.
  12. Bake, uncovered, at 400 degrees F for 30 minutes or until golden brown.

Yield: 12 servings

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