Ingredients for Corn Dog Casserole
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How to Make Corn Dog Casserole
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add 1 cup of chopped celery and sauté for 5 minutes.
- Add 1/2 cup chopped onion to the skillet and sauté for another 5 minutes, until softened.
- Transfer the vegetable mixture to a large bowl and set aside.
- Cut 1 pound of hot dogs lengthwise into quarters, then cut each quarter into thirds.
- In the same skillet, sauté the hot dogs for 5 minutes, or until lightly browned.
- Add the cooked hot dogs to the bowl with the vegetables. Reserve 1 cup of the hot dog mixture.
- In a separate large bowl, whisk together 2 large eggs, 1 cup of milk, 1 teaspoon of dried sage, and 1/2 teaspoon of black pepper.
- Add the remaining hot dog and vegetable mixture to the wet ingredients.
- Stir in 1 box (8.5 ounces) of Jiffy corn muffin mix.
- Add 1 1/2 cups of shredded cheddar cheese.
- Pour the mixture into a greased 3-quart shallow baking dish.
- Top with the reserved hot dog mixture and the remaining 1/2 cup of shredded cheddar cheese.
- Bake, uncovered, at 400°F (200°C) for 30 minutes, or until golden brown and heated through.
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
43g
Fat
70g
Carbs
11g
