Description
This Corn Dog Casserole I an easier version of the kid friendly corn dog – made into a casserole topped with cheese. Best served with ketchup and mustard.
Scale
Ingredients
- 1 cup sliced celery
- 1 cup chopped onions
- 1/2 tablespoon extra virgin olive oil
- 1 1/2 lbs beef hot dogs
- 1 (16 oz) cornbread mix
- 1 1/2 cups milk
- 2 eggs
- 1 teaspoon sage
- Black pepper
- 8 oz shredded cheddar cheese
Instructions
- Preheat the oven to 350ºF.
- In a 12-inch oven proof skillet, heat the olive oil. Once hot, add the celery and onion and cook until softened. Remove to a bowl.
- Cut the hot dogs into 1-inch pieces. Place the hot dog pieces in the same skillet over medium-high heat and cook, stirring often, until all of the pieces are browned.
- While the hot dogs are cooking, combine the cornbread mix, milk, eggs, sage and pepper in a bowl and mix to combine. Add all but about 1/4 cup of the cheese to the mixture.
- Pour the cornbread mixture into the skillet with the hot dogs and add in the reserved celery and onion. Stir gently until mixed.
- Top with the remaining cheese and bake until the casserole is baked through, 20-30 minutes.
Recipe Notes:
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 684
- Sugar: 13 g
- Sodium: 820 mg
- Fat: 36 g
- Saturated Fat: 10 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 0 g
- Protein: 25 g
- Cholesterol: 78 mg
Keywords: corn dog casserole
