Guest guest Report post Posted May 14, 2010 Corn Dog Casserole 2 tablespoons butter 2 cups thinly sliced celery 1 1/2 cups sliced green onion 1 - 19 oz. can of Worthington Vega-links or Big Franks -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 ( make sure it doesn't have lard) 2 cups shredded Cheddar cheese, divided DIRECTIONS: 1. Preheat oven to 400 degrees F (200 degrees C). Grease a shallow 3 quart baking dish. 2. 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. 3. Dice up the hot dog. 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. 4. 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. 5. Bake uncovered in preheated oven for 30 minutes, until golden brown. Quote Share this post Link to post Share on other sites