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It’s state fair time and what better way to celebrate than with some carnival inspired food? Do you like corn dogs? I sure do. But I don’t like the fat and calories associated with eating a deep fried hotdog. This casserole tastes a lot like a corn dog and it’s a lot better for you, too.
Corn Dog Casserole
2 cups thinly sliced celery
2 T butter
1 1/2 cups sliced green onion
1 1/2 pounds hot dogs
1 1/2 cups milk
2 tsp rubbed sage
1/2 tsp pepper
2 packages (8 1/2 oz each) corn bread/muffin mix
2 cups (8 oz) shredded sharp cheddar cheese, divided
In a skillet, saute celery in butter for 5 minutes. Add onions; saute for 5 minutes. Place in a large bowl; set aside. Cut hotdogs lengthwise into quarters, then cut into thirds. In the same skillet, saute the hot dogs for 5 minutes or until lightly browned; add to vegetables. Set aside one cup.
In a large bowl, combine eggs, milk, sage and pepper. Add the remaining hotdog mix. Stir in corn bread mixes. Add 1 1/2 cups of cheese.
Spread into a 3 quart baking dish. Top with reserved hot dog mixture and remaining cheese. Bake, uncovered, at 400 degrees for 30 minutes or until golden brown.
Yield: 12 servings
Taste of Home Magazine (August/September 1998)
- I use fat-free hotdogs, skim milk, and low-fat cheese to save calories.
- I saute the celery for five minutes, add the onions for a few minutes, then add the hotdogs.
- I mix the milk, eggs, corn bread mix, and sage in a separate bowl and then mix in the hot dog mixture (all of it).
- I add all of the cheese, mix, and then spread in a greased casserole. It’s a lot faster and easier this way.
Saute the celery first, then add in the onions:
Add the hotdogs and cook until they are just browned:
I forgot to take pictures of the next few steps!
Hot out of the oven:
I layered the hotdog/veggie mixture in the pan first and topped it with the cornbread/egg/ milk/cheese/sage mixture. I think it is best to mix it all together first. It was worth a try!