Corn Dog Casserole

by Catherine Ipcizade | More from this Blogger

Who hasn't ever had a hot corndog at the fair? They're crispy; they're moist; they're delicious. Here's a recipe that'll allow you to give your whole family that at-the-fair feeling without ever leaving home. Also, you'll skip the fryer, making this a more heart-friendly and figure friendly alternative. Serve it with ketchup or mustard (or both) on the side, and your family will never miss the traditional corn dog on a stick.

To make this recipe you'll need:

2 cups thinly sliced celery

2 Tablespoons butter

1 ½ cups diced green onions, white and green parts

1 ½ pounds hot dogs (May use any variety and may substitute low fat if desired)

2 eggs

1 ½ cups milk

2 teaspoons dried sage

¼ teaspoon black pepper

2 packages (81/2 ounces each) corn bread/muffin mix

2 cups shredded mild or sharp cheddar cheese, divided

To make this meal:

Sauté the celery in butter for approximately 5 minutes. Add the diced onions and continue to sauté for another 5 minutes. Place the cooked vegetables in a large bowl and set aside. Cut the hot dogs lengthwise into quarters. Then cut them into thirds. Using the same skillet that you cooked the veggies in, sauté the hot dogs until lightly browned (approximately 5 minutes). Add the hot dogs to the vegetables and set aside one cup of the mixture. In a separate large bowl, combine the eggs, milk, sage, and pepper. Whisk well to combine then add the hot dog mixture in the bowl (not the reserved 1 cup). Stir in the corn bread mixes and 1 ½ cups of the cheddar cheese. Spread the mixture into a shallow 3-qt. baking dish. Top with the reserved hot dog mixture and remaining cheese. Bake, uncovered, at 400 degrees for 30 minutes or until golden brown.

Makes about 12 servings

Learn more about Catherine Ipcizade

Cathy Ipcizade is 30 years old and currently resides in Southern California. Prior to coming to California she grew up in Arizona.

View Full Profile | More from this Blogger