I've made this recipe before, but hadn't posted it because I couldn't get any good pictures off of it. I don't know what exactly changed this time, but the pictures for this round are worthy enough for me to throw on this blog. This recipe is exactly as it sounds - in the end, you have something that tastes like cut-up corn dogs in a casserole. Childish? Maybe. But it's definitely delicious, and easy to put together to boot.
2 cups thinly sliced celery
2 tablespoons butter
1 1/2 cups sliced green onions
1 1/2 pounds hot dogs
1 1/2 cups milk
2 teaspoons fresh sage, chopped finely
1/4 teaspoon pepper
2 packages (8.5 oz. each) corn bread/muffin mix
2 cups (8 oz.) sharp cheddar cheese, shredded
Preheat oven to 400ºF. In a heavy skillet over medium-high heat, melt butter and saute celery for 5 minutes. Add green onions, and saute for an additional 5 minutes. Place into a large bowl and set aside. Cut hot dogs lengthwise into quarters, then each quarter into thirds. In the same skillet, saute the hot dogs for 5 minutes or until browned, stirring frequently. Add into the cooling vegetables and mix to combine. Set aside 1 cup of this mixture. In a large bowl, combine eggs, milk, sage, and pepper. Add all but the one cup of hot dog mixture, then stir in corn bread mix. Using a large spoon, bring it all together, then add 1 1/2 cups of cheese. Spread evenly into a shallow 3-quart baking dish. Top with the reserved hot dog mix and remaining cheese. Bake, uncovered, for 30 minutes, or until golden brown. Yields 12 servings.