Corn Dog Recipe With Jiffy Mix

Corn Dog Casserole

Corn Dog Casserole

Ingredients

• 2 cups thinly sliced celery
• 2 tablespoons butter or margarine
• 1 1/2 cups sliced scallions
• 1 1/2 pounds hot dogs
• 2 eggs
• 1 1/2 cups milk
• 2 teaspoons rubbed sage
• 1/4 teaspoon pepper
• 2 (8 1/2 ounce) packages corn bread/muffin mix
• 16 ounces shredded sharp Cheddar cheese, divided

Method

1. In a skillet saute celery in butter for 5 minutes
2. Add onions; saute for 5 minutes
3. Place in a large bowl; set aside
4. Cut hot dogs lengthwise into quarters, then cut into thirds
5. In the same skillet, saute the hot dogs for 5 minutes or until lightly browned; add to vegetables
6. Set aside 1 cup
7. In a large bowl, combine eggs, milk, sage and pepper
8. Add the remaining hot dog mixture
9. Stir in corn bread mixes
10. Add 1 1/2 cups of cheese
11. Spread into a shallow 3-quart baking dish
12. Top with reserved hot dog mixture and remaining cheese Bake, uncovered, at 400 degrees F for 30 minutes or until golden brown

Yields 12 servings