CORN DOG CASSEROLE
This recipe is easy to convert for large crowds; it originally was used as an inexpensive yet filling meal, along with a salad, for our church's free Wed night dinners. I made it at home, but omitted the celery and sage. It was just like it says: Corn Dogs in a casserole!
Provided by Megan Stewart
Categories Casseroles
Number Of Ingredients 10
Steps:
- 1. Saute celery and onion in butter 5 min, then remove from pan and set aside. Slice hot dogs in quarters lengthwise then into thirds and saute in the same pan for 5 min or until lightly browned. Add to onion mix and reserve 1 cup.
- 2. Oven to 400 degrees. Combine eggs, milk, sage and pepper. Then add in the cornbread mixes. Add all but the reserved mix and the cheese into the bottom of a 9x13 sprayed with PAM. Top with reserved hot dogs, then the cheese. Bake, uncovered, 30 min or until golden brown.
- 3. Note: I buy the large boxes of cornbread mix, so if you do as well there is 1 1/2 c dry per box. Also, I tend to like more cornbread so I use three boxes.
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