Recipe: Corn Dog Casserole (Taste of Home)

CORN DOG CASSEROLE
Source: Taste of Home Annual Recipes 1999
Servings: 12

2 cups thinly sliced celery
2 tbsp butter or margarine
1 1/2 cups sliced green onions
1 1/2 lbs. hot dogs
2 eggs
1 1/2 cups milk
2 tsp rubbed sage
1/4 tsp pepper
2 pkgs. (8 1/2 oz. each) corn bread/muffin mix
2 cups (8 oz.) shredded sharp cheddar cheese

Preheat oven to 400 degrees F.

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 hot dogs for 5 minutes or until lightly browned; add to vegetables. Set aside 1 cup.

In a large bowl, combine eggs, milk, sage and pepper. Add remaining hot dog mixture. Stir in corn bread mixes. Add 1 1/2 cups cheese. Spread into a shallow 3 quart baking dish. Top with reserved hot dog mixture and remaining cheese.

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