Corn Dog Casserole
Ingredients
2 cups thinly sliced celery
2 tablespoons butter
1-1/2 cups sliced green onions
1-1/2 pounds hot dogs
2 large eggs
1-1/2 cups 2% milk
2 teaspoons rubbed sage
1/4 teaspoon pepper
2 packages (8-1/2 ounces each) cornbread/muffin mix
2 cups shredded sharp cheddar cheese, divided
Directions
In a small skillet, saute celery in butter 5 minutes. Add onions; saute until vegetables are tender, 5 minutes longer. Place in a large bowl; set aside.
Preheat oven to 400°.
Cut hot dogs into 1/2-inch slices. In the same skillet, saute hot dogs until lightly browned, about 5 minutes; add to vegetables. Reserve 1 cup.
In a large bowl, whisk eggs, milk, sage and pepper. Add remaining hot dog mixture. Stir in cornbread mixes. Add 1-1/2 cups cheese. Spread into a shallow 3-qt. or 13×9-in. baking dish. Top with reserved hot dog mixture and remaining cheese.
Bake, uncovered, until golden brown, about 30 minutes.
