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 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

Directions:

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.