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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