Friday, January 28, 2011
Corn Dog Casserole
2 cups thinly sliced celery
1 1/2 cups sliced green onions
2 tablespoons butter
1 1/2 pounds hot dogs (beef and pork frankfurters)
1 1/2 cups milk
2 teaspoons ground sage
1/4 teaspoon ground black pepper
2 (8.5 ounce) packages dry corn bread mix
2 cups shredded Cheddar cheese, divided
1.In a medium skillet, saute celery and green onions in butter for 5 minutes. Place saute mixture in a large bowl; set aside.
2.Slice hot dogs lengthwise into quarters, then cut into thirds. In same skillet, saute hot dogs for 5 minutes or until lightly browned. Add to celery/onion mixture and mix all together. Set aside 1 cup of mixture.
3.Preheat oven to 400 degrees F (200 degrees C).
4.In a large bowl combine the eggs, milk, sage and pepper. Add all but reserved 1 cup hot dog mixture. Stir in corn bread mix and 1 1/2 cups shredded cheese. Mix all together and spread mixture into a shallow 3 quart baking dish. Top with reserved 1 cup hot dog mixture and remaining 1/2 cup shredded cheese.
5.Bake uncovered in preheated oven for 30 minutes, or until golden brown