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Saturday, June 29, 2013

Corndog Casserole

This is super easy and yummmmy! 

In a skillet, sautee 2 cups of thinly sliced celery in 2 tbsp butter for 5 minutes.  Add 1.5 cups sliced green onions.  Saute 5 minutes.  Place in large bowl.  Set aside.  Cut 1 pound of hot dogs into bite size pieces, add to skillet.  Saute for 5 minutes or until lightly browned.  Add to vegetables.  Set aside 1 cup of the veggie mixture.  To the remaining mixture, add 2 eggs, 1.5 cups of milk, 1/4 tsp pepper, 2 tsp rubbed sage.  Stir well.  Add 2 boxes corn muffin mix and 1.5 cups shredded cheddar cheese.  Mix well.  Put into prepared casserole dish.  Top with remaining veggie mixture.  Sprinkle 1/2 cup cheese on top.  Bake at 400 for 30-35 minutes. 

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