Corn Dog Casserole

Name: Corn Dog Casserole
Yield: makes 6 to 8 servings
Ingredients: Cooking spray; 2 tablespoons unsalted butter; 2 cups finely chopped celery; 1 1/2 cups sliced green onions, green parts only; 1 pound hot dogs; 1 1/2 cups whole milk; 2 large eggs; 2 (8 1/2-ounce) boxes Jiffy corn muffin mix; 2 teaspoons chopped fresh sage; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 8 ounces sharp Cheddar cheese, shredded (2 cups)

December 9, 2011

Ah, the Corn Dog Casserole! Just the smell alone will get the kids to the table in time for dinner. Maybe even your neighbor’s kids. Okay, forget the kids. Who are we kidding? If you’ve ever dropped by your local carnival or street fair just to get yourself a corn dog, this is the dish for you! It’s fun to act like a kid sometimes, anyway.

Recipe information

Yield
makes 6 to 8 servings

Ingredients

Cooking spray

2 tablespoons unsalted butter

2 cups finely chopped celery

1 1/2 cups sliced green onions, green parts only

1 pound hot dogs

1 1/2 cups whole milk

2 large eggs

2 (8 1/2-ounce) boxes Jiffy corn muffin mix

2 teaspoons chopped fresh sage

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

8 ounces sharp Cheddar cheese, shredded (2 cups)

Preparation

Step 1
Preheat the oven to 400°F. Lightly coat a 9 x 13-inch casserole dish with cooking spray.
Step 2
Melt the butter in a large sauté pan set over medium heat. Add the celery and cook for 5 minutes. Add the green onions and cook for 2 more minutes. Transfer the celery and green onions to a large bowl and set aside.
Step 3
Cut the hot dogs in half lengthwise, then cut into 1/2-inch pieces. Sauté the hot dogs in same pan, set over medium-high heat, turning to brown on all sides, about 7 minutes. Transfer to the bowl with celery and green onions. Set aside.
Step 4
Lightly beat the milk and eggs together. Add the corn muffin mix, sage, salt, and pepper. Add 1 1/2 cups of the cheese and combine.
Step 5
Put the hot dog mixture in the bottom of the prepared casserole dish. Pour in the corn muffin mix mixture and sprinkle the remaining 1/2 cup of cheese over the top. Bake for 30 minutes or until the top is golden brown, set, and risen slightly.
notes
Step 6
Great for freezing! See our Freezer Tips on pages 23–27.
Step 7
This can easily be converted into a vegetarian dish by substituting your favorite vegetarian hot dogs.
Step 8
Corn dogs instantly take Sandy back to summers in the Valley. As soon as the last school bell rang, she and her sisters would run out to meet her parents for their annual trip to the local wholesale food distributor. (The distributor supplied food in bulk to restaurants, and generally did not sell to regular people—but that didn’t stop Marge, Sandy’s mom.) Her parents stocked up on burritos, pickles, and hamburger patties to feed the family over the summer, while the girls begged nonstop for the mammoth box of frozen corn dogs. Eventually, Marge and Max would cave in, and the girls would giggle in delight. The summer was then full of afternoons eating tasty corn dogs covered in lots of yellow mustard. Yum!

From The Casserole Queens Cookbook by Crystal Cook & Sandy Pollock. Copyright © 2011 by Crystal Cook and Sandy Pollock; Food photographs copyright © 2011 by Ben Fink. Published by Clarkson Potter/Publishers. Crystal Cook and Sandy Pollock, the Casserole Queens, have been delivering casseroles in Austin, Texas, since 2006; they also teach cooking classes at Whole Foods stores in the area. They have been featured on Food Network's Throwdown! with Bobby Flay and Bobby Flay Radio on Sirius XM, as well as on television news and radio talk shows.

TagsCasserole American Celery Vegetable Scallion Onion Root Vegetable Sausage Meat Cheddar Cheese Dairy Main Dinner Nut Free Oven Bake Super Bowl Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

notes

Step 6

Step 7

Step 8

Recipe notes