Corn Dog Casserole

Corn Dog Casserole

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Megan Stewart


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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  • 2 c
    thinly sliced celery
  • 1 1/2 c
    sliced green onions (i used purple onion instead)
  • 2 Tbsp
  • 1 1/2 lb
    hotdogs (beef and pork)
  • 2
  • 1 1/2 c
  • 2 tsp
    ground sage
  • 1/4 tsp
    ground black pepper
  • 2
    8 oz boxes jiffy corn bread mix
  • 2 c
    shredded cheddar

How to Make Corn Dog Casserole


  1. Saute 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.
  2. Oven 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.
  3. Note: 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.

Printable Recipe Card

About Corn Dog Casserole

Course/Dish: Casseroles
Main Ingredient: Pork
Regional Style: American

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