Corn Dog Casserole

This Corn Dog Casserole I an easier version of the kid friendly corn dog – made into a casserole topped with cheese. Best served with ketchup and mustard.

Course Main Dish

Cuisine American

Prep Time 15

Cook Time 25

Total Time 50

Servings servings

Calories 684kcal

Author Deborah Harroun

Ingredients

1 cup sliced celery
1 cup chopped onions
1/2 tablespoon extra virgin olive oil
1 1/2 lbs beef hot dogs
1 16 oz cornbread mix
1 1/2 cups milk
2 eggs
1 teaspoon sage
Black pepper
8 oz shredded cheddar cheese

Instructions

Preheat the oven to 350ºF.
In a 12-inch oven proof skillet, heat the olive oil. Once hot, add the celery and onion and cook until softened. Remove to a bowl.
Cut the hot dogs into 1-inch pieces. Place the hot dog pieces in the same skillet over medium-high heat and cook, stirring often, until all of the pieces are browned.
While the hot dogs are cooking, combine the cornbread mix, milk, eggs, sage and pepper in a bowl and mix to combine. Add all but about 1/4 cup of the cheese to the mixture.
Pour the cornbread mixture into the skillet with the hot dogs and add in the reserved celery and onion. Stir gently until mixed.
Top with the remaining cheese and bake until the casserole is baked through, 20-30 minutes.

Notes

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.

Nutrition