Corn Dog Casserole #2

Submitted by: Nancy Rogers on 02/14/2008

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Ingredients

2 cups finely minced celery
2 Tbsp butter
1-1/2 cups sliced green onions
1-1/2 pounds of hot dogs (I use Oscar Meyer beef)
2 eggs
1-1/2 cups milk
2 tsp sage
1/4 tsp black pepper
1/4 tsp salt
2-8.5 oz Jiffy muffin mix
8 oz sharp Cheddar Cheese shredded

Directions

Sauté celery in butter for 5 minutes. Add onions and continue cooking 2 minutes. Dump skillet
ingredients into a large bowl. Cut hot dogs in half lengthwise, then chop into bite size pieces.

Sauté dogs in skillet; turning to brown. Add to bowl. Reserve 1 cup of hot dogs & veggies in a

small bowl. Slightly beat eggs & milk together. Add egg mix and next 4 ingredients to bowl.

Add 1-1/2 cups of cheese to bowl also. Mix all ingredients well. Spray 13x9 Pyrex. Pour in
casserole. Top with reserve hot dogs and cheese. Bake uncovered 400* for 30 minutes.

Comments

*I made this for a birthday get together along with string beans, salad and a trifle. It was a
real hit.

Re:Corn dog casserole.
Use a can of chili on the left over casserole. Very good.

Made the Corn Dog Casserole tonight and was happy to read the hint that M in Montana sent
in about adding chili to the leftovers. I'm sure that will be good. I had a lot leftover since it is
just two of us. The casserole did taste a lot like corn dogs.

Comment: Judy also sent in the recipe for the corn dog casserole and included the following message

Thank you Nancy for all your work. Hope the holidays are a special time for you and wish
everyone a very Happy Holiday Season and a wonderful New Year. Judy in Ohio

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