Mini Corn Dogs Casserole Recipes

Ingredients:

* 2 cups thinly sliced celery
* 1 1/2 cups sliced green onions
* 2 tablespoons butter
* 1 1/2 pounds hot dogs (beef and pork frankfurters)
* 2 eggs
* 1 1/2 cups milk
* 2 teaspoons ground sage
* 1/4 teaspoon ground black pepper
* 2 (8.5 ounce) packages dry corn bread mix
* 2 cups shredded Cheddar cheese, divided

Directions:

1. In a medium skillet, saute celery and green onions in butter for 5 minutes. Place saute mixture in a large bowl; set aside.
2. Slice hot dogs lengthwise into quarters, then cut into thirds. In same skillet, saute hot dogs for 5 minutes or until lightly browned. Add to celery/onion mixture and mix all together. Set aside 1 cup of mixture.
3. Preheat oven to 400 degrees F (200 degrees C).
4. In a large bowl combine the eggs, milk, sage and pepper. Add all but reserved 1 cup hot dog mixture. Stir in corn bread mix and 1 1/2 cups shredded cheese. Mix all together and spread mixture into a shallow 3 quart baking dish. Top with reserved 1 cup hot dog mixture and remaining 1/2 cup shredded cheese.
5. Bake uncovered in preheated oven for 30 minutes, or until golden brown.

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