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Corn Dog Casserole
A perfect blend of sweet and savory. It may not sound like a good idea, but trust us it is.
45 minutes,   12 servings
recipe image
2 cups Celery, thinly sliced
2 Tbsp Butter
1 ½ cups Green onions, sliced into 1/4 inch or smaller pieces
1 ½ pounds Hot dogs
2 Eggs
1 ½ cups Milk
2 tsp Sage
¼ tsp Pepper
2 packages Corn bread/muffin mix (8 1/2 ounces each)
2 cups Shredded cheddar cheese divided
1.  Preheat oven to 400 degrees
2.  In a skillet, saute celery (2 cups) in butter (2 tbsp) for 5 minutes.
3.  Add onions and saute for an additional 5 minutes.
4.  Remove onions and celery from skillet in to a bowl.
5.  Cut hot dogs (1 1/2 lbs) lengthwise into quarters, then cut into thirds.
6.  In the same skillet, saute the cut hot dogs for 5 minutes or until lightly browned.
7.  Add the sauteed hot dogs to the bowl with the vegetables.  ©
8.  Set aside 1 cup of the hot dog and vegetable mixture.
9.  In a separate large bowl, combine eggs (2), milk (1 1/2 cups), sage (2 tsp), and pepper (1/4 tsp).
10.  Add the remaining hot dog and vegetable mixture to the large bowl.
11.  Stir in the cornbread mixes (2 packages).
12.  Add 1 1/2 cups of cheese and stir in.
13.  Spread the mixture into a shallow 3-quart baking dish.
14.  Top the dish with the reserved cup of hot dog mixture.
15.  Top with remaining 1/2 cup of cheese.
16.  Bake the dish, uncovered, for 30 minutes or until the top begins to brown and a toothpick inserted into the cornbread comes out clean.

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Corn Dog Casserole. Recipe on first page, not a blog.