Corn Dog Casserole Recipe photo by Taste of Home
Corn Dog Casserole
TOTAL TIME: Prep: 25 min. Bake: 30 min.
YIELD: 10 servings.
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
Ingredients
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2 cups thinly sliced celery
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2 tablespoons butter
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1-1/2 cups sliced green onions
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1-1/2 pounds hot dogs
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2 large eggs
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1-1/2 cups 2% milk
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2 teaspoons rubbed sage
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1/4 teaspoon pepper
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2 packages (8-1/2 ounces each) cornbread/muffin mix
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2 cups shredded sharp cheddar cheese, divided
Directions
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1.
In a small skillet, saute celery in butter 5 minutes. Add green onion; saute until vegetables are tender, 5 minutes longer. Place in a large bowl; set aside.
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2.
Preheat oven to 400°. Cut hot dogs into 1/2-inch slices. In the same skillet, saute hot dogs until lightly browned, about 5 minutes; add to vegetables. Reserve 1 cup.
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3.
In a large bowl, whisk eggs, milk, sage and pepper. Add remaining hot dog mixture. Stir in cornbread mixes. Add 1-1/2 cups cheese. Spread into a shallow 3-qt. or 13x9-in. baking dish. Top with reserved hot dog mixture and remaining cheese.
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4.
Bake, uncovered, until golden brown, about 30 minutes.
Nutrition Facts
1 cup: 578 calories, 38g fat (16g saturated fat), 108mg cholesterol, 1307mg sodium, 40g carbohydrate (13g sugars, 4g fiber), 19g protein.
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