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Sunday, March 2, 2014

Corndog Casserole

2 tablespoons butter
2 cups thinly sliced celery
1 1/2 cups sliced green onion
1 1/2 pounds vegetarian or chicken hot dogs
2 eggs, beaten
1 1/2 cups milk
1/4 teaspoon ground black pepper
2 (8.5 ounce) packages dry corn bread mix
2 cups shredded Cheddar cheese, divided


Preheat oven to 400 degrees F (200 degrees C). Grease a shallow 3 quart baking dish.
In a large skillet over medium heat, melt butter, then saute celery for 5 minutes. Stir in green onions, and saute an additional 5 minutes. Place in a large bowl and set aside.
Cut hot dogs lengthwise into quarters, then cut into thirds. In the same skillet, saute hot dogs for 5 minutes, until lightly browned. Mix hot dogs into celery and onions. Set aside 1 cup of this mixture.
In a medium bowl, combine eggs, milk, pepper, and corn bread mix. Stir well to combine, then stir into remaining hot dog mixture. Mix in 1 1/2 cups cheese. Spread mixture into prepared baking dish. Top with reserved hot dog mixture and remaining 1/2 cup cheese.
Bake uncovered in preheated oven for 30 minutes, until golden brown.

This recipe is adapted from

shared at
gingham and roses

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