Corn Dog Casserole

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  • 2 cups thinly sliced celery
  • 2 tablespoons butter
  • 1-1/2 cups sliced green onions
  • 1 1/2 pounds hot dogs
  • 2 eggs
  • 1 1/2 cups 2 percent milk
  • 2 teaspoons rubbed sage
  • 1/4 teaspoon pepper
  • 2 packages (8 1/2 ounces each) corn bread/muffin mix
  • 2 cups (8 ounces) shredded sharp cheddar cheese, divided


  1. In a small skillet, sauté celery in butter 5 minutes.
  2. Add onions; sauté 5 minutes longer or until vegetables are tender.
  3. Place in a large bowl; set aside.
  4. Preheat oven to 400°.
  5. Cut hot dogs lengthwise into quarters, then cut into thirds.
  6. In the same skillet, sauté hot dogs 5 minutes or until lightly browned; add to vegetables.
  7. Set aside 1 cup. In a large bowl, whisk eggs, milk, sage and pepper.
  8. Add remaining hot dog mixture.
  9. Stir in corn bread mixes.
  10. Add 1 1/2 cups cheese.
  11. Spread into a shallow 3-quart baking dish.
  12. Top with reserved hot dog mixture and remaining cheese.
  13. Bake, uncovered, 30 minutes or until golden brown.
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