Corn Dog Casserole - cooking recipe

Ingredients

2 C. thinly sliced celery
2 Tbsp. butter or margarine
1 1/2 C. sliced green onions
1 1/2 lb. hot dogs
2 eggs
1 1/2 C. milk
2 tsp. rubbed sage
1/4 tsp. pepper
2 packages (8 1/2 oz.) corn bread/muffin mix
2 C. (8 oz.) shredded sharp cheddar cheese, divided

Preparation

In a skillet, saute celery in butter for 5 minutes.
Add onions; saute for 5 minutes.
Place in a large bowl; set aside. Cut hot dogs 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 1 cup.
In a large bowl, combine eggs, milk, sage, and pepper.
Add the remaining hot dog mixture.
Stir in corn bread mixes.
Add 1 1/2 C. of cheese. Spread into a shallow 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.