Tuesday, August 31, 2010

Corn Dog Casserole

What kid doesn't LOVE corn dogs! My kids could not get enough of this kid friendly dish.


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


  • 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.
  • 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. Spread into a shallow 3-qt. baking dish. Top with reserved hot dog mixture and remaining cheese.
  • Bake, uncovered, at 400° for 30 minutes or until golden brown. Yield: 12 servings.

Recipe by taste of home Photo by Laura Spear

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