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Corn Dog Casserole

 Corn Dog Casserole
Reminiscent of traditional corn dogs, this fun main dish really hits the spot on fall days. It's perfect for the football parties my husband and I often host. It tastes especially good right from the oven. -Marcy Suzanne Olipane, Belleville, Illinois
12 ServingsPrep: 25 min. Bake: 30 min.

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 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

Directions

  • In a small skillet, saute celery in butter for 5 minutes. Add onions;
  • saute for 5 minutes longer or until vegetables are tender. 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, whisk the 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-qt. baking dish. Top with
  • reserved hot dog mixture and remaining cheese.
  • Bake, uncovered, at 400° for 30 minutes or until golden brown.
  • Yield: 12 servings.

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Corn Dog Casserole (continued)

Nutritional Facts: 1 serving (1 each) equals 389 calories, 28 g fat (14 g saturated fat), 101 mg cholesterol, 925 mg sodium, 20 g carbohydrate, 1 g fiber, 14 g protein.