Corn Dog Casserole

I found this recipe about 10 years ago in Taste of Home magazine.  My kiddos were little and they loved hot dogs.  I made it - they loved it.  Everyone loved it.  It's pretty easy, too.

Corn Dog Casserole

2 cups sliced celery (about 4 stalks)

2 Tablespoons butter

1 1/2 cups chopped onions (about 1)

1 1/2 pounds hot dogs (I like Nathan's)

2 eggs

1 1/2 cups milk

2 teaspoons rubbed sage

1/2 teaspoon pepper

2 packages (8 1/2 ounces each) corn bread mix (like Jiffy) * for a non-box equivalent see below*

2 cups shredded cheddar cheese

Preheat oven to 400 degrees.  Spray a 13x9 baking pan or a 3 quart casserole dish with non-stick spray.

In a skillet, saute celery in butter for a few minutes. 

Add the chopped onions. I chopped mine with this cool devise.  I use it to make relish, too. I just quartered the onions and *wham* a perfect dice.  Oh, yeah, add the chopped onions and saute for 5 more minutes or until lightly browned and tender.  Place in a large 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 vegetables.  Set aside 1 cup.

In a large bowl, whisk the eggs, milk, sage and pepper.  Stir in corn bread mixes.  Add 1 1/2 cups of cheese.  Add the remaining hot dog mixture.  Spread into prepared pan.  Top with reserved hot dog mixture and remaining cheese.

Bake, uncovered, at 400 degrees for 30 minutes or until golden brown.

* Jiffy Corn Muffin Mix Copycat for those who (like me) are trying to stay away from mixes and processed stuff. 
 It works quite well.  This is the equivalent of 1 box, so you need to double it for this recipe. 

This makes 6 muffins (like the box) and the recipe is for the muffins.  Just use the dry ingredients and the oil for the above recipe.

2/3 cup flour
1/2 cup corn meal (I use organic stone ground which makes the bread a little courser than the box mix)
3 Tablespoons sugar
1 Tablespoon baking powder
1/4 teaspoon salt
2 Tablespoons oil

To this add 1 egg and 1/3 cup milk.  Mix. Batter will be lumpy.  Divide the batter between 6 muffin tins and bake at 400 degrees for 15 minutes.