- 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 2% milk
- 2 teaspoons rubbed sage
- 1/4 teaspoon pepper
- 2 packages (8-1/2 ounces each) corn bread/muffin mix
- 2 cups (8 ounces) shredded sharp cheddar cheese, divided
- In a small skillet, saute celery in butter 5 minutes. Add onions; saute 5 minutes longer or until vegetables are tender. Place in a large bowl; set aside.
- Preheat oven to 400°. Cut hot dogs lengthwise into quarters, then cut into thirds. In the same skillet, saute hot dogs 5 minutes or until lightly browned; add to vegetables. Set aside 1 cup.
- In a large bowl, whisk 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-qt. baking dish. Top with reserved hot dog mixture and remaining cheese.
- Bake, uncovered, 30 minutes or until golden brown. Yield: 12 servings.
Reviews for Corn Dog Casserole
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"Too dry and flavorless. I made it as directed except for adding a little more milk. It didn't help."
"I've been making this recipe for years! I use less sage and I don't think it matters how you slice the hot dogs. Read my review at my blog - http://frugalfunlife.com/2014/10/05/corn-dog-casserole/My instructions are a little different, but they work for me. Great recipe!"
"This was ok. Much better if you put mustard on it! Not our favorite."
"I have been making this recipe for years. It is good made with low fat or turkey hotdogs, skim milk and the 2% cheese. I've gotten lazy over the years and no longer saute the hot dogs to save time!"
"A quick, tasty meal that tastes like a summer street festival on a plate."