We have a bunch of hot dogs leftover from a cookout earlier this year. They have been sitting in the freezer since September waiting for me to figure out what to do with them. I saw a picture of a corn dog casserole in a magazine and thought I can figure that out!
Now, we are NOT big hot dog fans so I sautéed some onions and celery along with the hot dogs to give them a bit more flavor. Be creative. Add some spices you may think would be tasty or add mustard on top, ketchup or even a side of pickles. Make it fun for your family.
This made a HUGE pan. We had it for dinner and four lunches the next day. It was easily 12 servings. The kids both liked it and thought it was a bit fun. I thought it was okay. I am not a hot dog nor corn dog fan but it was a meal.
Serve with a side salad and veggie to complete your meal.
- 2 cups thinly sliced celery
- 2 tablespoons butter or margarine
- 1-1/2 cups onions, diced
- 1-1/2 pounds hot dogs, cut into 4 long quarter strips and then sliced into 1/2″ pieces
- 2 eggs
- 1-1/2 cups milk
- Black pepper
- 2 packages (8-1/2 ounces each) corn bread/muffin mix
- 2 cups (8 ounces) shredded sharp cheddar cheese, divided
- Preheat oven to 375 degrees. Spray a 13 x 9 pan with non-stick spray.
- In a medium skillet over medium heat saute celery and onions in butter. Once celery and onions are soft add hot dogs to pan and continue to saute until they are lightly browned.
- Mix eggs, milk, black pepper, and corn bread mix in a large bowl.
- Add hot dog mixture and 1 cup of shredded cheese. Stir well.
- Pour mixture into prepared casserole dish. Cover top with remaining cup of cheese.
- Bake for 30 minutes until top is golden brown and bubbly.