Corn Dog Casserole

Name: Corn Dog Casserole
Ingredients: 2 c. thinly slice celery; 2 Tbsp. butter or margarine; 1 1/2 c. sliced green onions; 1 1/2 lb. hot dogs; 2 eggs; 1 1/2 c. milk; 2 tsp. rubbed sage; 1/4 tsp. pepper; 2 pkg. (8 1/2 oz.) cornbread mix; 2 c. (8 oz.) shredded sharp cheddar cheese, divided

10 ingredients

1 steps

Ingredients

2 c. thinly slice celery
2 Tbsp. butter or margarine
1 1/2 c. sliced green onions
1 1/2 lb. hot dogs
2 eggs
1 1/2 c. milk
2 tsp. rubbed sage
1/4 tsp. pepper
2 pkg. (8 1/2 oz.) cornbread mix
2 c. (8 oz.) shredded sharp cheddar cheese, divided

Directions

1

In a skillet, saute celery in butter for 5 minutes. Add onions saute for 5 minutes. Place in a large bowl; set aside. Cut hotdogs lengthwise into quarter, the cut into thirds. In the same skillet saute the 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 the remaining hot dog mixture. Stir in cornbread mixes. Add 1 1/2 c. oil cheese. Spread into shallow 3 qt. baking dish. Top with reserved got dog mixture and remaining cheese. Bake uncovered at 400° for 30 minutes or until golden brown. Yield: 12 servings.