Corn Dog Casserole

Brenda Hatfield-Lautenschlaeger

By
@sophiemaude

This is a great recipe and it's time savings compared to making actual corn dogs.


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Rating:

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Prep:

25 Min

Cook:

30 Min

Method:

Bake

Ingredients

2 c
celery, chopped
2 Tbsp
butter
1 1/2 c
green onions
1 1/2 lb
hot dogs
2
eggs
1 1/2 c
milk
2 tsp
rubbed sage
1/4 tsp
black pepper
2 pkg
(8 1/2 oz.) corn bread/muffin mix
2 c
shredded, cheddar cheese

Directions Step-By-Step

1
In a small skillet, saute celery in butter for 5 minutes. Add onions; saute for 5 minutes 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.
2
In a large bowl, combine the eggs, milk, sage and pepper. Add the remaining hot dog mixture. Stir in corn bread mixes. Add 1-1/2 cups of cheese.
3
In a large bowl, combine the eggs, milk, sage and pepper. Add the remaining hot dog mixture. Stir in corn bread mixes. Add 1-1/2 cups of cheese.
4
Stir in corn bread mixes. Add 1-1/2 cups of cheese. baking dish.
5
Top with reserved hot dog mixture and remaining cheese.
6
Bake, uncovered, at 400° for 30 minutes or until golden brown.

About this Recipe

Main Ingredient: Beef
Regional Style: American
Other Tags: Quick & Easy, For Kids