Corn dog casserole recipe
Recipe ingredients:
- 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 ounces, packages corn bread-muffin mix
- 16 ounces shredded sharp Cheddar cheese, divided
Recipe method:
- In a skillet saute celery in butter for 5 minutes.
- Add onions. Saute for 5 minutes.
- Place in a large bowl. Set aside.
- Cut hot dogs lengthwise into quarters, then cut into thirds.
- In the same skillet, saute the hot dogs for 5 minutes or until lightly browned.
- Add to vegetables. Set aside one cup.
- 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.
- Bake, uncovered, at 400 degrees F for 30 minutes or until golden brown.
Tags: corn, dog, recipe, casserole, recipes, cooking