Corn Dog Casserole

[Guest guest]

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.