Post by bren on May 14, 2013 9:03:30 GMT -6
Corn Dog Casserole
2 cups finely minced celery
2 Tbsp. butter
1-1/2 cups sliced green onions
1-1/2 pounds of hot dogs (I use Ball Park Beef )
2 eggs
1-1/2 cups milk
2 tsp. sage
1/4 tsp. black pepper
1/4 tsp. salt
2-8.5 oz. Jiffy muffin mix
8 oz. sharp Cheddar Cheese shredded
Sauté celery in butter for 5 minutes. Add onions and continue cooking 2 minutes. Dump skillet ingredients into a large bowl. Cut hot dogs in half lengthwise, then chop into bite size pieces. Sauté dogs in skillet; turning to brown. Add to bowl. Reserve 1 cup of hot dogs & veggies in a small bowl. Slightly beat eggs & milk together. Add egg mix and next 4 ingredients to bowl. Add 1-1/2 cups of cheese to bowl also. Mix all ingredients well. Spray 13x9 Pyrex dish or foil pan. Pour in casserole. Top with reserve hot dogs and cheese. Bake uncovered at 400* for 40-45 minutes
2 cups finely minced celery
2 Tbsp. butter
1-1/2 cups sliced green onions
1-1/2 pounds of hot dogs (I use Ball Park Beef )
2 eggs
1-1/2 cups milk
2 tsp. sage
1/4 tsp. black pepper
1/4 tsp. salt
2-8.5 oz. Jiffy muffin mix
8 oz. sharp Cheddar Cheese shredded
Sauté celery in butter for 5 minutes. Add onions and continue cooking 2 minutes. Dump skillet ingredients into a large bowl. Cut hot dogs in half lengthwise, then chop into bite size pieces. Sauté dogs in skillet; turning to brown. Add to bowl. Reserve 1 cup of hot dogs & veggies in a small bowl. Slightly beat eggs & milk together. Add egg mix and next 4 ingredients to bowl. Add 1-1/2 cups of cheese to bowl also. Mix all ingredients well. Spray 13x9 Pyrex dish or foil pan. Pour in casserole. Top with reserve hot dogs and cheese. Bake uncovered at 400* for 40-45 minutes