Corn Dog Casserole

Corn Dog Casserole

199

"This is a very quick, easy and delicious recipe. I also serve it with mustard on the side."

Ingredients

45 m servings 454 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 454 kcal
  • 23%
  • Fat:
  • 29.2 g
  • 45%
  • Carbs:
  • 30.9g
  • 10%
  • Protein:
  • 16.9 g
  • 34%
  • Cholesterol:
  • 88 mg
  • 29%
  • Sodium:
  • 1446 mg
  • 58%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. In a medium skillet, saute celery and green onions in butter for 5 minutes. Place saute mixture in a large bowl; set aside.
  2. Slice hot dogs lengthwise into quarters, then cut into thirds. In same skillet, saute hot dogs for 5 minutes or until lightly browned. Add to celery/onion mixture and mix all together. Set aside 1 cup of mixture.
  3. Preheat oven to 400 degrees F (200 degrees C).
  4. In a large bowl combine the eggs, milk, sage and pepper. Add all but reserved 1 cup hot dog mixture. Stir in corn bread mix and 1 1/2 cups shredded cheese. Mix all together and spread mixture into a shallow 3 quart baking dish. Top with reserved 1 cup hot dog mixture and remaining 1/2 cup shredded cheese.
  5. Bake uncovered in preheated oven for 30 minutes, or until golden brown.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

199
  1. 251 Ratings

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Delicious! We loved this recipe. I omitted the sage and celery like other reviewers and added a can of creamed corn. It was to die for! Everyone in the family enjoyed this very moist main dis...

I have made this recipe many times, as my husband is a huge corn dog fan, however, I have never added the onion or the celery. It tastes just like a corn dog without the onion and celery, so yo...

This was good, but I probably won't make it too often. After reading the reviews, I made some changes and was pleased with the product. I did not add the sage, I used 1/2 shredded cheese and 1...