Name: Corn Dog Casserole
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 10 servings
Ingredients: 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

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

Ingredients

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

Instructions

1 In a small skillet, saute celery in butter 5 minutes. Add green onion; saute until vegetables are tender, 5 minutes longer. Place in a large bowl.

2 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.

3 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.

4 Bake, uncovered, until golden brown, about 30 minutes.