Corn Dog Casserole
2 Tblsp. butter or margarine
2 cups thinly sliced celery
1½ cups sliced green onion
1½ pounds hot dogs*
2 eggs, beaten
1½ cups milk
2 tsp. rubbed sage
¼ tsp. pepper
2 - 8½ oz. packages corn bread/muffin mix (Aldi brand is great)
2 cups, 8oz., shredded sharp cheddar cheese, divided
Grease a 3 qt. baking dish (9X13). Preheat oven to 400 degrees.
In a large skillet, saute celery in butter for 5 min.
Add onion, saute for 5 min. Place in a large bowl; set aside.
Cut hot dogs lengthwise in half, and then cut into thirds.
Add hot dogs to skillet and saute for 5 min. or until lightly browned; or brown them on the grill, yum!
Add hot dog chunks to vegetables. Set aside 1 cup of this mix.
In a mixing bowl, combine eggs, milk, sage and pepper.
Add hot dog mixture.
Stir in corn bread mix and 1½ cups of cheese.
Pour evenly into baking dish.
Top with reserved hot dog mixture and remaining cheese.
Bake, uncovered, for 30 min. or until golden brown and tooth pick comes out clean.
Don't over cook or it gets dry.
Serve with sides of sweet pickle relish, ketchup, and mustard.
* Jo says that Hebrew National or Vienna Beef are best, but turkey and veggie dogs work too.