Corn Dog Casserole recipe

12 servings

2 tablespoons butter

2 cups thinly sliced celery

1 1/2 cups sliced green onion

1 1/2 pounds vegetarian hot dogs

2 eggs, beaten

1 1/2 cups milk

2 teaspoons rubbed sage

1/4 teaspoon ground black pepper

2 (8.5 ounce) packages dry corn bread mix

2 cups shredded Cheddar cheese, divided

Preheat oven to 400 degrees F (200 degrees C).

Grease a shallow 3 quart baking dish.

In a large skillet over medium heat, melt butter, then saute celery for 5 minutes.

Stir in green onions, and saute an additional 5 minutes.

Place in a large bowl and set aside.

Cut hot dogs lengthwise into quarters, then cut into thirds.

In the same skillet, saute hot dogs for 5 minutes, until lightly browned.

Mix hot dogs into celery and onions.

Set aside 1 cup of this mixture.

In a medium bowl, combine eggs, milk, sage, pepper, and corn bread mix.

Stir well to combine, then stir into remaining hot dog mixture.

Mix in 1 1/2 cups cheese.

Spread mixture into prepared baking dish.

Top with reserved hot dog mixture and remaining 1/2 cup cheese.

Bake uncovered in preheated oven for 30 minutes, until golden brown.