Corn Dog Casserole

Name: Corn Dog Casserole
Ingredients: 2 cups thinly sliced celery; 2 tablespoons butter; 1-1/2 cups sliced green onions; 1-1/2 pounds hot dogs; 2 large eggs; 1-1/2 cups 2% milk; 2 teaspoons rubbed sage; 1/4 teaspoon pepper; 2 packages (8-1/2 ounces each) cornbread/muffin mix; 2 cups shredded sharp cheddar cheese, divided

10 ingredients

4 steps

Ingredients

2 cups thinly sliced celery
2 tablespoons butter
1-1/2 cups sliced green onions
1-1/2 pounds hot dogs
2 large eggs
1-1/2 cups 2% milk
2 teaspoons rubbed sage
1/4 teaspoon pepper
2 packages (8-1/2 ounces each) cornbread/muffin mix
2 cups shredded sharp cheddar cheese, divided

Directions

1

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.
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. Set aside 1 cup.
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. baking dish. Top with reserved hot dog mixture and remaining cheese.
4

Bake, uncovered, until golden brown, about 30 minutes.