Corn Dog Casserole

Ingredients

• 2 C thinly sliced celery
• 2 tablespoons butter
• 1½ C sliced green onions
• 1½ lbs hot dogs
• 2 large eggs
• 1½ C 2% milk
• 2 tsp rubbed sage
• ¼ tsp pepper
• 2 packages (8½ oz each) cornbread/muffin mix
• 2 C shredded sharp cheddar cheese, divided (1 lb)

Directions

1. In a small skillet, saute celery in butter 5 minutes.
2. Add onions and sauté 5 minutes longer or until vegetables are tender. Remove to a large bowl and set aside.
3. Preheat oven to 400° and cut hot dogs into ½ " slices.
4. In the same skillet, saute hot dogs until lightly browned, about 5 minutes.
5. Add the hot dogs to the vegetables and reserve 1 cup.
6. In a large bowl, whisk eggs, milk, sage and pepper and add remaining hot dog mixture.
7. Stir in cornbread mixes, add 1½ C cheese, and spread into a buttered 3-qt. baking dish.
8. Top with reserved hot dog mixture and remaining cheese.
9. Bake, uncovered, until golden brown, about 30 minutes.