corn dog casserole
This recipe is easy to convert for large crowds; it originally was used as an inexpensive yet filling meal, along with a salad, for our church's free Wed night dinners. I made it at home, but omitted the celery and sage. It was just like it says: Corn Dogs in a casserole!
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prep time
cook time
method
Bake
yield
12 serving(s)
Ingredients
- 2 cups thinly sliced celery
- 1 1/2 cups sliced green onions (i used purple onion instead)
- 2 tablespoons butter
- 1 1/2 pounds hotdogs (beef and pork)
- 2 - eggs
- 1 1/2 cups milk
- 2 teaspoons ground sage
- 1/4 teaspoon ground black pepper
- 2 - 8 oz boxes jiffy corn bread mix
- 2 cups shredded cheddar
How To Make corn dog casserole
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Step 1Saute celery and onion in butter 5 min, then remove from pan and set aside. Slice hot dogs in quarters lengthwise then into thirds and saute in the same pan for 5 min or until lightly browned. Add to onion mix and reserve 1 cup.
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Step 2Oven to 400 degrees. Combine eggs, milk, sage and pepper. Then add in the cornbread mixes. Add all but the reserved mix and the cheese into the bottom of a 9x13 sprayed with PAM. Top with reserved hot dogs, then the cheese. Bake, uncovered, 30 min or until golden brown.
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Step 3Note: I buy the large boxes of cornbread mix, so if you do as well there is 1 1/2 c dry per box. Also, I tend to like more cornbread so I use three boxes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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