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Corn Dog Casserole

Reminiscent of traditional corn dogs, this fun main dish really hits the spot on fall days. It's perfect for the football parties my husband and I often host. It tastes especially good right from the oven. -Marcy Suzanne Olipane, Belleville, Illinois
  • Total Time
    Prep: 25 min. Bake: 30 min.
  • Makes
    10 servings


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


  • In a small skillet, saute celery in butter 5 minutes. Add onions; saute until vegetables are tender, 5 minutes longer. Place in a large bowl; set aside.
  • Preheat oven to 400°. Cut hot dogs into 1/2-inch slices. In the same skillet, saute hot dogs until lightly browned, about 5 minutes; add to vegetables. Reserve 1 cup.
  • In a large bowl, whisk eggs, milk, sage and pepper. Add remaining hot dog mixture. Stir in cornbread mixes. Add 1-1/2 cups cheese. Spread into a shallow 3-qt. or 13x9-in. baking dish. Top with reserved hot dog mixture and remaining cheese.
  • Bake, uncovered, until golden brown, about 30 minutes.
Nutrition Facts
1 cup: 578 calories, 38g fat (16g saturated fat), 108mg cholesterol, 1307mg sodium, 40g carbohydrate (13g sugars, 4g fiber), 19g protein.

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