Corn Dog Crock Pot Casserole Recipes

Steps:

• Spray 6-quart slow cooker generously with cooking spray, or grease with oil.
• Chop and seed 1 jalapeño chile, and slice and seed the other jalapeño chile into rounds. Set aside.
• In large bowl, mix Bisquick mix, cornmeal, brown sugar, onion powder and pepper. Add butter, buttermilk and egg. Stir until combined. Stir in hot dogs, drained corn, 1 cup of the cheese and 1 chopped jalapeño.
• Spoon into slow cooker. Cover; cook on High heat setting 3 to 4 hours or Low heat setting 5 to 6 hours or until toothpick inserted in casserole comes out clean. (I cooked mine on Low 5 1/2 hours, and it came out perfect.)
• Just before you are ready to eat, heat broiler to high. Add remaining cheese and sliced jalapeños to top of casserole. Remove ceramic bowl from slow cooker base, and place under broiler about 1 minute to melt cheese (watch closely!).

Steps:

• In a small skillet, saute celery in butter 5 minutes. Add onions; saute until vegetables are tender, 5 minutes longer. Place in a large bowl; set aside. , Preheat oven to 400°. Cut hot dogs into 1/2-inch slices. In the same skillet, saute hot dogs until lightly browned, about 5 minutes; add to vegetables. Reserve 1 cup. , In a large bowl, whisk eggs, milk, sage and pepper. Add remaining hot dog mixture. Stir in cornbread mixes. Add 1-1/2 cups cheese. Spread into a shallow 3-qt. or 13x9-in. baking dish. Top with reserved hot dog mixture and remaining cheese. , Bake, uncovered, until golden brown, about 30 minutes.

Steps:

• 1. Mix cornbread muffin mix per package instructions in a large bowl
• 2. cut hot dogs into small medallions
• 3. Add cheddar cheese
• 4. Mix all ingredients into crock pot that's been sprayed with non stick spray.
• 5. cover top with paper towels, and put lid on crock pot. set on high for one hour. then change out paper towels and recover. Lower heat to low for another 30 mins.

Steps:

• 1. Preheat oven to 400°.
• 2. In a large bowl, mix eggs and milk. Cut up 1 pkg hot dogs and add to the mixture.
• 3. Stir in the 2 boxes of Jiffy mix and 1 1/2 cups of cheddar.
• 4. Spray a 9"X13" dish with non-stick spray. Pour mixture into the dish. Top with remaining hot dogs and cheese.
• 5. Bake uncovered for 20-25 minutes. Test for doneness using the toothpick method...the first time I made this, I pulled it from the oven at 20 min..it was BEAUTIFUL..but not done all the way through. *Recipe can be easily cut in half and cooked in a 8"X8" dish.