Corn Dog Casserole recipe

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Ingredients

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

Nutrition Info

453.9 calories
carbohydrate: 30.9 g
cholesterol: 87.7 mg
fat: 29.2 g
fiber: 0.9 g
protein: 16.9 g
saturatedFat: 12.8 g
servingSize: -
sodium: 1445.9 mg
sugar: 6.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a medium skillet, saute celery and green onions in butter for 5 minutes. Place saute mixture in a large bowl, set aside.

  2. 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.

  3. Preheat oven to 400 degrees F (200 degrees C).

  4. 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 and spread mixture into a shallow 3 quart baking dish. Top with reserved 1 cup hot dog mixture and remaining 1/2 cup shredded cheese.

  5. Bake uncovered in preheated oven for 30 minutes, or until golden brown.

Recipe Yield

12 servings

Recipe Note

This is a very quick, easy and delicious recipe. I also serve it with mustard on the side.

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