Corn Dog Casserole
2 c. thinly sliced celery2 tbl. butter
1-1/2 c. sliced green onions
1-1/2 pounds hot dogs
2 eggs
1-1/2 c. milk
2 teas. sage
1/4 teas. pepper
2 packages jiffy mix
2 c. shredded sharp cheddar cheese (divided)
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Corn Dog Casserole2 c. thinly sliced celery2 tbl. butter 1-1/2 c. sliced green onions 1-1/2 pounds hot dogs 2 eggs 1-1/2 c. milk 2 teas. sage 1/4 teas. pepper 2 packages jiffy mix 2 c. shredded sharp cheddar cheese (divided) |
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Directions:
| In a skillet, saute celery in butter for 5 minutes. Add onions; saute for 5 minutes. Place in a large bowl; set aside. Cut hot dogs lengthwise into quarters, then 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 remaining hot dog mixture. Stir in corn bread mixes. Add 1-1/2 cups of cheese. Spread into a shallow greased 3-qt baking dish. Top with reserved hot dog mixture and remaining cheese. Bake, uncovered, at 400 for 30 minutes. 12 servings |
Recipe provided by my sister JaniceB.
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