Thursday, July 22, 2010
Corn Dog Casserole
• 1 1/2 cups sliced green onions
• 2 tablespoons butter
• 1 1/2 pounds hot dogs (beef and pork frankfurters)
• 2 eggs
• 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.
Notes: Omitted the sage and celery add a can of creamed corn.
I did not add the sage, I used 1/2 shredded cheese and 1/2 velveeta, and cut the hot dogs into 1/4 inch rings which made the hot dogs go farther. I also halved the recipe and it made a 9x9 inch pan.
This was wonderful! The only changes that I made was to use only 2/3 cup milk and add a can of creamed corn. I think next time I am going to make these into muffins so I can keep them for quick snacks for my kids.
Even if the celery sounds unusual, leave it in for the moisture.