Corn Dog Casserole
- 2 tbsp butter
- 1 1/2 cups sliced green onions
- 1 1/2 lbs hot dogs
- 2 eggs
- 1 1/2 cups milk
- 2 tsp rubbed sage
- 1/4 tsp pepper
- 2 pkgs (8.5 oz each) corn bread mix
- 2 cups (8 oz) shredded sharp cheddar cheese
In a skillet, saute onions in butter for 5 minutes. Place in a bowl; set aside. Cut hot dogs lengthwise into quarters, then cut into thirds. In the same skillet, saute hot dogs for 5 minutes or until lightly browned; add to the onions. Set aside 1 cup of hot dog/onion mixture.
In a large bow, combine the eggs, milk, sage and pepper. Add the remaining hot dog mix. Stir in corn bread mixes. Add 1 1/2 cups cheese. Spread into a shallow 3-quart baking dish. Top with the reserved hot dog mix (the 1 cup that was set aside) and remaining cheese.
Bake, uncovered, at 400 degrees for 30 minutes or until golden brown.