Corn Dog Casserole

• 2 C. thinly sliced celery
• 2 Tbsp. butter or margarine
• 1 1/2 C. sliced green onions
• 1 1/2 lb. hot dogs
• 2 eggs
• 1 1/2 C. milk
• 2 tsp. rubbed sage
• 1/4 tsp. pepper
• 2 packages (8 1/2 oz.) corn bread/muffin mix
• 2 C. (8 oz.) shredded sharp cheddar cheese, divided

1. In a skillet, saute celery in butter for 5 minutes.
2. Add onions; saute for 5 minutes.
3. Place in a large bowl; set aside. Cut hot dogs lengthwise into quarters, then cut into thirds.
4. In the same skillet, saute the hot dogs for 5 minutes or until lightly browned; add to vegetables.
5. Set aside 1 cup.
6. In a large bowl, combine eggs, milk, sage, and pepper.
7. Add the remaining hot dog mixture.
8. Stir in corn bread mixes.
9. Add 1 1/2 C. of cheese. Spread into a shallow 3 quart baking dish.
10. Top with reserved hot dog mixture and remaining cheese.
11. Bake uncovered, at 400 degrees for 30 minutes or until golden brown.
12. Yield 12 servings.

celery, butter, green onions, hot dogs, eggs, milk, sage, pepper, corn bread, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=142340 (may not work)