Corn Dog Casserole

Yield: 12 servings

Ingredients

• 2 cups thinly sliced celery
• 2 tablespoons butter
• 1 1/2 cups sliced scallions
• 1 1/2 pounds hot dogs
• 2 eggs
• 1 1/2 cups milk
• 2 teaspoons rubbed sage
• 1/4 teaspoon pepper
• 2 (8 1/2 ounce) packages corn bread/muffin mix
• 16 ounces shredded sharp Cheddar cheese, divided

Instructions

1. In a skillet sauté celery in butter for 5 minutes. Add onions; sauté for 5 minutes. Place in a large bowl; set aside.
2. Cut hot dogs lengthwise into quarters, then cut into thirds.
3. In the same skillet, sauté the hot dogs for 5 minutes or until lightly browned; add to vegetables. Set aside 1 cup.
4. In a large bowl, combine eggs, milk, sage and pepper. Add the remaining hot dog mixture. Stir in corn bread mixes. Add 1 1/2 cups of cheese. Spread into a shallow 3 quart baking dish. Top with reserved hot dog mixture and remaining cheese.
5. Bake, uncovered, at 400 degrees F for 30 minutes or until golden brown.