Recipe Background
Nothing says football season like this Corn Dog Casserole! This fun dish really hits the spot on a nice fall day. The savory hot dogs are sautéed to perfection and mixed with crunchy veggies. This mixture is layered with fluffy cornbread and melty cheese for an indulgent dish that gets the spirit of a classic corn dog. Corn Dog Casserole is hearty, satisfying, and a new way to enjoy your favorite tailgate flavors!
Nothing says football season like this Corn Dog Casserole! This fun dish really hits the spot on a nice fall day. The savory hot dogs are sautéed to perfection and mixed with crunchy veggies. This mixture is layered with fluffy cornbread and melty cheese for an indulgent dish that gets the spirit of a classic corn dog. Corn Dog Casserole is hearty, satisfying, and a new way to enjoy your favorite tailgate flavors!
Ingredients
- 2 cups celery thinly sliced
- 2 tablespoons butter
- 1 1/2 cups green onions sliced
- 1 1/2 pounds hot dogs
- 2 eggs
- 1 1/2 cups milk
- 2 teaspoons rubbed sage
- 1/4 teaspoon pepper
- 2 (8.5-ounce) boxes cornbread-muffin mix
- 1 (8-ounce) package sharp cheddar cheese shredded and divided
Directions
- Preheat the oven to 400 degrees F.
- In a skillet, sauté the celery in the butter for 5 minutes over medium heat.
- Add the onions, and sauté for 5 minutes.
- Place the celery mixture in a large bowl, and set it aside.
- Cut the hot dogs lengthwise into fourths.
- Cut the hog dog fourths into thirds.
- In the same skillet, sauté the hot dogs until lightly browned, about 5 minutes. Set aside 1 cup of the sautéed hot dogs.
- Combine the remaining hot dogs with the celery mixture.
- In a large bowl, combine the eggs, the milk, the sage, and the pepper.
- Add the hot dog-celery mixture.
- Stir in the cornbread mix.
- Add 1 1/2 cups of the cheese.
- Spread the hot dog mixture into a shallow 3-quart baking dish.
- Top with the reserved hot dog mixture and the remaining cheese.
- Bake, uncovered, until golden-brown, about 30 minutes.
- Serve warm!
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