Corn Dog Casserole II Kids Love It

• 1 cup celery, thinly sliced
• 2 tablespoons butter or 2 tablespoons margarine
• 1 12 cups yellow sweet onions
• 1 cup frozen corn
• 1 12 lbs hot dogs
• 2 eggs
• 1 12 cups milk
• 12 teaspoon garlic powder
• 1 teaspoon salt
• 17 ounces cornbread-muffin mix
• 8 ounces sharp cheddar cheese, shredded

1. In skillet, saute celery in butter for 5 minute.
2. Add onions & corn; saute 5 minute.
3. Place in a large bowl; set aside.
4. Cut hot dogs lengthwise into 1/4s, then cut into 1/3s.
5. In the same skillet, saute hot dogs for 5 minute or until lightly browned; add to vegetables.
6. set aside 1 cup.
7. In a large bowl, combine eggs, milk, garlic and salt.
8. Add the remaining hot dog mixture.
9. Stir in corn bread mixes.
10. Add 1 1/2 cup cheese.
11. Spread into a shallow 3 quart baking dish.
12. Top with reserved hot dog mixture and remaining cheese.
13. Bake, uncovered, at 400 degrees for 30 minute or until golden brown.
14. Note: we like Trader Joes corn bread mix.

celery, butter, yellow sweet onions, frozen corn, eggs, milk, garlic, salt, mix, cheddar cheese

Taken from www.food.com/recipe/corn-dog-casserole-ii-kids-love-it-420343 (may not work)