Corn Dog Casserole II Recipe
Ingredients:
- 2 cups thinly sliced celery
- 2 tablespoons butter or margarine
- 1 1/2 cups sliced scallions
- 1 1/2 pounds hot dogs
- 2 eggs
- 1 1/2 cups milk
- 2 teaspoons rubbed sage
- 1/4 teaspoon pepper
- 2 (8 1/2 ounce) packages corn bread/muffin mix
- 16 ounces shredded sharp Cheddar cheese, divided
Directions:
- In a skillet saut� celery in butter for 5 minutes. Add onions; saut� for 5 minutes. Place in a large bowl; set aside.
- Cut hot dogs lengthwise into quarters, then cut into thirds. In the same skillet, saut� 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 corn bread mixes. Add 1 1/2 cups of cheese. Spread into a shallow 3-quart baking dish. Top with reserved hot dog mixture and remaining cheese Bake, uncovered, at 400 degrees F for 30 minutes or until golden brown.