Corn Dog Casserole
- 2 c. thinly slice 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 pkg. (8 1/2 oz.) cornbread mix
- 2 c. (8 oz.) shredded sharp cheddar cheese, divided
- In a skillet, saute celery in butter for 5 minutes. Add onions saute for 5 minutes. Place in a large bowl; set aside. Cut hotdogs lengthwise into quarter, the cut into thirds. In the same skillet saute the hot dogs for 5 minutes or until lightly browned: add to vegetables. Set aside 1 cup. In a large bowl, combine eggs, milk, sage and pepper. Add the remaining hot dog mixture. Stir in cornbread mixes. Add 1 1/2 c. oil cheese. Spread into shallow 3 qt. baking dish. Top with reserved got dog mixture and remaining cheese. Bake uncovered at 400u0b0 for 30 minutes or until golden brown. Yield: 12 servings.
celery, butter, green onions, hot dogs, eggs, milk, sage, pepper, mix, cheddar cheese
Taken from www.cookbooks.com/Recipe-Details.aspx?id=84309 (may not work)