Corn Dog Casserole

Corn Dog Casserole

2 cups finely minced celery
2 Tbsp butter
1-1/2 cups sliced green onions
1-1/2 pounds of hot dogs (I use Ball Park Beef )
2 eggs
1-1/2 cups milk
2 tsp sage
1/4 tsp black pepper
1/4 tsp salt
2-8.5 oz Jiffy muffin mix
8 oz sharp Cheddar Cheese shredded

Saute celery in butter for 5 minutes. Add onions and continue cooking 2 minutes. Dump skillet ingredients into a large bowl.

 Cut hot dogs in half lengthwise, then chop into bite size pieces. Saute dogs in skillet; turning to brown. Add to bowl.

Reserve 1 cup of hot dogs veggies in a small bowl. Slightly beat eggs and milk together. Add egg mix and next 4 ingredients to bowl. Add 1-1/2 cups of cheese to bowl also.

Mix all ingredients well. Spray 13x9 Pyrex. Pour in casserole. Top with reserve hot dogs and cheese. Bake uncovered 400* for 30 minutes.

Gail