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Corn Dog Casserole
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cups thinly sliced celery
tablespoons butter or margarine
1/2 cups sliced scallions
1/2 pounds hot dogs
eggs
1/2 cups milk
teaspoons rubbed sage
/4 teaspoon pepper
(8 1/2 ounce) packages corn bread/muffin mix
6 ounces shredded sharp Cheddar cheese, divided
In a skillet sauté celery in butter for 5 minutes. Add onions; sauté for 5 minutes. Place in a large bowl;
set aside.
Cut hot dogs lengthwise into quarters, then cut into thirds. In the same skillet, sauté 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 corn
bread mixes. Add 1 1/2 cups of cheese. Spread into a shallow 3−quart baking dish. Top with reserved
hot dog mixture and remaining cheese Bake, uncovered, at 400 degrees F for 30 minutes or until
golden brown.
Yields 12 servings.
Corn Dog Casserole
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