Name: Corn Dog Casserole
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Ingredients: 2 cups celery (thinly sliced); 2 tablespoons butter; 1 1/2 cups green onions (sliced); 1 1/2 pounds hot dogs; 2 large eggs; 1 1/2 cups 2% milk; 2 teaspoons rubbed sage; 1/4 teaspoon pepper; 2 (8 1/2-ounce) packages cornbread/muffin mix; 2 cups shredded sharp cheddar cheese (divided)

Cheesy Corn Dog Casserole (Easy Family Dinner Kids Love)

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Golden, cheesy cornbread baked with juicy slices of hot dog, tender celery and green onions. This corn dog casserole has all the fun of a corn dog from the fair, made easy in one baking dish, and it’s a guaranteed hit with kids.

Let’s talk about why it works so well. Corn dogs are all about that sweet, fluffy cornbread wrapped around a savoury hot dog. This casserole gives you exactly that, just in scoopable form. Boxed cornbread mix gets whisked with eggs, milk and a little sage, then loaded with browned hot dogs and sharp cheddar.

Browning the hot dog slices first gives them a little caramelised flavour, and sautéing the celery and green onions in butter adds a savoury depth that makes it taste like real home cooking. A layer of extra hot dogs and cheese on top turns golden and crispy in the oven.

It’s perfect for busy weeknights, game days, potlucks and anyone who still loves a good corn dog.

Why You’ll Love This Corn Dog Casserole

Kid favourite: it tastes like corn dogs.
Easy shortcut: boxed cornbread mix does the heavy lifting.
Cheesy: two cups of sharp cheddar.
One dish: mix, spread and bake.
Feeds a crowd: 10 servings.

Ingredient Notes & Easy Substitutions

Hot dogs – Any kind works: beef, pork, turkey or chicken. Brown the slices for extra flavour.

Celery and green onions – Sautéed in butter until tender, they add flavour and texture.

Cornbread/muffin mix – Two 8 1/2-ounce boxes make a hearty base.

Eggs and milk – Mix with the cornbread to make the batter. The recipe uses 2% milk.

Rubbed sage – A classic savoury herb that pairs nicely with the hot dogs.

Sharp cheddar – Gives the most flavour. Mild cheddar or Colby Jack also work.

Step-by-Step Guide to Making Corn Dog Casserole

1. Sauté the vegetables

Cook the celery in butter for 5 minutes, then add the green onions and cook for 5 minutes more until tender. Tip them into a big bowl.

2. Brown the hot dogs

Heat the oven to 400°F. Slice the hot dogs and brown them in the same skillet for about 5 minutes. Add them to the vegetables and set aside 1 cup of the mixture for the top.

3. Make the batter

Whisk the eggs, milk, sage and pepper. Stir in the rest of the hot dog mixture, then the cornbread mixes and most of the cheese.

4. Top and bake

Spread the batter into a 13×9 dish, scatter over the reserved hot dog mixture and the remaining cheese, and bake for about 30 minutes, until golden brown.

Corn Dog Casserole

Sliced hot dogs, tender celery and green onions baked into a cheesy, golden cornbread. All the fun of corn dogs in an easy casserole the whole family will love.

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Course: Dinner

Keyword: corn dog casserole, Cornbread Casserole, hot dog casserole

Prep Time: 25

Cook Time: 30

Total Time: 55

Servings: servings

Calories: 553kcal

Equipment

Small skillet
Large bowl and whisk
Shallow 3-quart or 13x9-inch baking dish

Ingredients

2 cups celery thinly sliced
2 tablespoons butter
1 1/2 cups green onions sliced
1 1/2 pounds hot dogs
2 large eggs
1 1/2 cups 2% milk
2 teaspoons rubbed sage
1/4 teaspoon pepper
2 (8 1/2-ounce) packages cornbread/muffin mix
2 cups shredded sharp cheddar cheese divided

Instructions

Cook the celery in the butter in a small skillet for 5 minutes. Add the green onions and cook for about 5 minutes more, until the vegetables are tender. Tip into a large bowl.
Heat the oven to 400°F. Cut the hot dogs into 1/2-inch slices and brown them in the same skillet for about 5 minutes. Add them to the vegetables, then set aside 1 cup of the mixture.
In another large bowl, whisk the eggs, milk, sage and pepper. Add the rest of the hot dog mixture, then stir in the cornbread mixes and 1 1/2 cups of the cheese.
Spread into a shallow 3-quart or 13x9-inch baking dish. Top with the reserved hot dog mixture and the remaining 1/2 cup cheese.
Bake uncovered for about 30 minutes, until golden brown.

Notes

Nutrition: Estimated per serving from the ingredients, using beef and pork hot dogs and a standard cornbread mix. Hot dogs and cornbread mix are both quite salty, so sodium is high.

Nutrition

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Tips for the Best Corn Dog Casserole

Brown the hot dogs: it adds a lovely caramelised flavour.
Don’t overmix the batter: stir just until combined for a tender cornbread.
Save some for the top: the reserved hot dogs make it look great.
Check for golden brown: that’s your sign it’s done.
Let it rest: a few minutes makes it easier to slice.

Common Mistakes to Avoid

Skipping the sauté: raw celery stays crunchy in the casserole.
Overmixing: it can make the cornbread dense.
Using a deep dish: a shallow dish bakes more evenly.
Underbaking: make sure the centre is cooked through.

Easy Ways to Change It Up

The recipe card is the original version. These are optional ideas:

Add corn: stir in a can of drained corn.
Spicy: add diced jalapeños or use pepper jack.
Smoked sausage: swap the hot dogs for sliced smoked sausage.
Different cheese: Colby Jack or Monterey Jack.

How to Serve Corn Dog Casserole

Serve warm squares with ketchup and mustard on the side for dipping, just like a real corn dog. Add coleslaw, green beans, a simple salad or baked beans for a complete meal.

Make-Ahead and Storage Tips

Leftovers: store in an airtight container in the fridge and eat within a few days.
Reheating: warm in the oven or microwave until hot.
Prep ahead: sauté the vegetables and brown the hot dogs ahead of time, then mix and bake when ready.