Corn Dog Casserole

Corn Dog Casserole

120 Reviews 7 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m

“This casserole tastes just like a corn dog, only better, thanks to the addition of cheese, celery, green onions, and spices. This is a very tasty, kid-friendly dish. Since we became vegetarians, we use veggie hot dogs instead of meat in the recipe. The recipe makes 12 servings, but you can cut the recipe down to the size you need.”

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Adjust Servings

Original recipe yields 12 servings



  1. Preheat oven to 400 degrees F (200 degrees C). Grease a shallow 3 quart baking dish.
  2. 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.
  3. 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.
  4. In a medium bowl, combine eggs, milk, sage, 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.
  5. Bake uncovered in preheated oven for 30 minutes, until golden brown.

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Reviews (120)

Rate This Recipe
Kelley Dupuis

Kelley Dupuis

I came up with a recipe almost identical to this one about two weeks before I saw it. So I prepared this recipe to see how it stacked up against mine. It's very tasty, I like it. Try throwing in a can of no-beans chili and make it taste like a CHILI corn dog. Even better.



This is a dish my whole family loves - including my 2-year old son and meat-eating husband. I don't typically have green onions on hand, so I substitute yellow or white onions (whatever I have)and it tastes yummy anyway. I always leave out the sage because we don't care for the flavor. You could use regular hotdogs, as they are less expensive, but the veggie dogs are healthier. I suggest skipping the step where you reserve part of the hotdog mixture for topping.The topping ends up sinking into the cornbread mix anyway so it really isn't necessary.



Good recipe. I left out the celery and onion to make mine REALLY kid friendly (if making for grown-ups I'd definitely leave it in), and instead I added celery salt* and onion powder. Used a box of Jiffy corn bread mix and turkey hot dogs (watch the celery salt if you use regular hot dogs - might make it too salty) I halved the recipe and baked in an 8x8 pan for 20 mins - any longer would've been too much (next time I'll bake for 18mins). Be careful of the timing, especially if you omit the onion and celery, as they add moisture. I DID use the sage in this. I think that if you use light or vegetarian franks in this, it is a good idea to kick up the cornbread. If you use regular hot dogs, you may not need the's a matter of personal cornbread preference, I guess (I'm from the south and I like seasoned cornbread) Thanks for the recipe.

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Amount Per Serving (12 total)

  • Calories
  • 396 cal
  • 20%
  • Fat
  • 19.4 g
  • 30%
  • Carbs
  • 34.5 g
  • 11%
  • Protein
  • 21.5 g
  • 43%
  • Cholesterol
  • 58 mg
  • 19%
  • Sodium
  • 1065 mg
  • 43%

Based on a 2,000 calorie diet



previous recipe:

Beefy Southwestern Corn Pudding Casserole


next recipe:

Chili Dog Casserole II