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Corn Dog Casserole

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I don’t know about you but I am craving a good fair corn dog! I can spot a good corn dog from a mile away! I even have a favorite food stand where I buy them at during our state fair!
Of course I had to try this casserole and I can tell you I will be making it again!

Start by sauteing your celery.
Add onions and then set aside.
Saute your dogs add to veggies and set aside 1 cup.
Whip up your batter.
Add your seasonings. If you don’t have sage use poultry seasoning.
Stir in your cornbread mixes.
Add your veggies, remaining hot dogs and cheese.
Spread into a shallow dish. Mine took forever to get done in the middle, so be sure to use a shallow dish or a 9×13 pan.
Add your remaining hot dog mixture and cheese.
Bake and enjoy!

Corn Dog Casserole:
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% 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 chesse

In a small skillet, saute celery in butter for 5 minutes. Add onions; saute for 5 minutes longer or until vegetables are tender. Place in a large bowl and set aside.

Cut hot dogs lengthwise into quarters, then cut into thirds. In same skillet, saute hot dogs for 5 minutes or until lightly browned; add to vegetables. Set aside 1 cup.

In a large bowl, whisk the eggs, milk, sage and pepper. Add remaining hot dog mixture. Stir in the corn bread mixes. Add 1-1/2 cups of cheese. Spread into a shallow 3 qt. baking dish. Top with the reserved hot dog mixture and remaining cheese.

Bake, uncovered, at 400 degrees for 30 minutes or until golden brown.


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