Potluck and Buffet Recipes

Corndog Casserole

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

In a skillet, saute celery in butter for 5 minutes. Add onions; saute for 5 minutes. Place in a large bowl; set aside.

Cut hot dogs lengthwise into quarters, then cut into thirds. In the same skillet, saute the hot dogs for 5 minutes or until lightly browned; add to vegetables. Set aside 1 cup.

In a large bowl, combine eggs, milk, sage and pepper. Add the remaining hot dog mixture. Stir in corn bread mixes. Add 1 1/2 cups of cheese. Spread into a shallow 3-quart baking dish. Top with reserved hot dog mixture and remaining cheese.

Bake, uncovered, at 400 degrees F for 30 minutes or until golden brown.

Yields 12 servings.