CORN DOG CASSEROLE

CORN DOG CASSEROLE

“Browned hot dog pieces mixed with celery, green onion, a corn bread batter and Cheddar cheese for a taste of the county fair in a casserole.”


2 cups thinly sliced celery
1-1/2 cups sliced green onions
2 Tablespoons butter
1-1/2 lbs. hot-dogs (beef and pork frankfurters)
2 eggs
1-1/2 cups milk
2 tsp. ground sage
¼ tsp. ground black pepper
2 (8.5-oz.) dry corn bread mix
2 cups shredded Cheddar cheese, divided


In a medium skillet, sauté sausage and green onions in butter for 5 minutes. Place sauté mixture in a large bowl; set aside.

Slice hot dogs lengthwise into quarters, then cut into thirds. In the same skillet, sauté hot dogs for 5 minutes or until lightly browned. Add to onion/celery mixture and mix all together. Set aside 1-cup mixture.

Preheat oven to 400^.

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 ½ cup shredded cheese.

Bake uncovered in preheated oven for 30 minutes, or until golden brown.


Yield: 12 servings.