CORN DOG CASSEROLE
This is a very quick, easy and delicious recipe. I also serve it with mustard on the side.
Provided by Kathe
Categories Main Dish Recipes Casserole Recipes
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- In a medium skillet, saute celery and green onions in butter for 5 minutes. Place saute mixture in a large bowl; set aside.
- Slice hot dogs lengthwise into quarters, then cut into thirds. In same skillet, saute hot dogs for 5 minutes or until lightly browned. Add to celery/onion mixture and mix all together. Set aside 1 cup of mixture.
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl combine the eggs, milk, sage and pepper. Add all but reserved 1 cup hot dog mixture. Stir in corn bread mix and 1 1/2 cups shredded cheese. Mix all together and spread mixture into a shallow 3 quart baking dish. Top with reserved 1 cup hot dog mixture and remaining 1/2 cup shredded cheese.
- Bake uncovered in preheated oven for 30 minutes, or until golden brown.
Nutrition Facts : Calories 453.9 calories, Carbohydrate 30.9 g, Cholesterol 87.7 mg, Fat 29.2 g, Fiber 0.9 g, Protein 16.9 g, SaturatedFat 12.8 g, Sodium 1445.9 mg, Sugar 6.3 g
CORN DOG CASSEROLE
Reminiscent of traditional corn dogs, this fun main dish really hits the spot on fall days. It's perfect for the football parties my husband and I often host. It tastes especially good right from the oven. -Marcy Suzanne Olipane, Belleville, Illinois
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 10 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 578 calories, Fat 38g fat (16g saturated fat), Cholesterol 108mg cholesterol, Sodium 1307mg sodium, Carbohydrate 40g carbohydrate (13g sugars, Fiber 4g fiber), Protein 19g protein.
SLOW-COOKER CHEESY CORN DOG CASSEROLE
The beloved corn dog is given a new look and taste courtesy of your slow cooker. Ingredients like Bisquick, hot dogs, jalapenos, corn and cheddar are slow cooked to a cheesy casserole.
Provided by By Tieghan Gerard
Categories Entree
Time 4h
Yield 4
Number Of Ingredients 12
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!).
Nutrition Facts : Calories 1240, Carbohydrate 128 g, Cholesterol 175 mg, Fat 6 1/2, Fiber 5 g, Protein 39 g, SaturatedFat 29 g, ServingSize 1 Serving, Sodium 2740 mg, Sugar 31 g, TransFat 2 1/2 g
CORNDOG CASSEROLE
THIS IS EXACTLY LIKE STATE FAIR CORN DOGS! The recipe originally called for celery and onion pwd, pepper, sage...browning the hot dogs, etc. I'm a corn dog purist...and none of those things belongs in my corn dog! Feel free to add them if you like...but my family ate these up like there was no tomorrow and seemed suprised when...
Provided by Tracy Joyner
Categories Casseroles
Time 25m
Number Of Ingredients 5
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.
CHILI CHEESE DOG CASSEROLE
Kids and dads alike will dive right into this hearty, comforting dish. With a crispy cheese topping on a warm corn bread crust, this recipe is a keeper. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Prepare cornbread batter according to package directions. Spread half the batter into a greased 8-in. square baking dish; set aside. , In a large skillet, saute the green pepper, onion and celery in oil until crisp-tender. Stir in hot dogs; saute until lightly browned, 3-4 minutes longer. Stir in the chili, brown sugar, garlic powder and chili powder; heat through. Stir in 3/4 cup cheese. , Spoon over cornbread batter; top with remaining cornbread batter. Sprinkle remaining cheese over the top., Bake, uncovered, at 350° until a toothpick inserted in the center comes out clean, 28-32 minutes. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 615 calories, Fat 37g fat (16g saturated fat), Cholesterol 115mg cholesterol, Sodium 1585mg sodium, Carbohydrate 49g carbohydrate (18g sugars, Fiber 4g fiber), Protein 22g protein.
CORN DOG CASSEROLE
Make and share this Corn Dog Casserole recipe from Food.com.
Provided by Nancy Van Ess
Categories Vegetable
Time 1h
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In skillet, saute celery in butter for 5 min.
- Add onions; saute 5 min.
- Place in a large bowl; set aside. Cut hot dogs lengthwise into 1/4s, then cut into 1/3s.
- In the same skillet, saute hot dogs for 5 min. 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 cup 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 min. or until golden brown.
- NOTES : I just use my own corn bread recipe.
CORN DOG CASSEROLE
My future hubby and I really liked this recipe. When I made these I used vegetarian beans, a whole package of hot dogs, and my corn muffin mix didn't call for the egg but I added it anyway. I got this recipe from Ossg Recipes. You can use regular size hot dogs instead, just cut them into 1 1/2 inch pieces.
Provided by internetnut
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 375 degrees. In large saucepan combine first 4.
- ingredients, mix well.
- Cook over medium high heat until bubbly, stirring frequently. Pour.
- into ungreased 2 quart casserole.
- Prepare muffin mix, using milk and egg as directed on package. Spoon.
- batter evenly over hot bean mixture.
- Bake at 375 degrees for 20 to 25 minutes or until top is golden brown.
Nutrition Facts : Calories 524.6, Fat 25.6, SaturatedFat 9.8, Cholesterol 47.6, Sodium 1766.8, Carbohydrate 59, Fiber 8.2, Sugar 21.8, Protein 18.6
MONSTER CORN DOG CASSEROLE?
the next casserole recipe you gonna try,it's all about corndogs,i go make it monsterous,it filled with bacon wrapped hotdogs,little cocktail smokies and corndogs without the sticks.
Provided by raymond spencer
Categories Casseroles
Time 40m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 400 degrees F.Sprayed a shallow 3 quart baking dish.Add sliced corn dogs and bacon wrapped hot dogs,toss it well.
- 2. In a medium skillet,saute red onions and mushrooms in margarine in 5 minutes,season with red pepper flakes. Place saute mixture in a large bowl;set aside.
- 3. In a same skillet,saute little smokies for 5 minutes or until lightly browned.Add to vegetable mixture and mix all together.Set aside 1 cup of mixture.
- 4. In a large bowl combine eggs,milk,garlic pepper and ground sage.Add all but reserved 1 cup smokies mixture.Stir in corn bread mix and shredded monterey jack cheese.
- 5. Mix all together and spread mixture into prepared baking dish.Top with reserved 1 cup smokies mixture and shredded sharp cheddar cheese.
- 6. Bake uncovered in preheated oven for 30 minutes,or until golden brown.
CORN DOG CASSEROLE
Steps:
- Preheat the oven to 400°F. Lightly coat a 9 x 13-inch casserole dish with cooking spray.
- 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.
- 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.
- 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.
- 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
- Great for freezing! See our Freezer Tips on pages 23-27.
- This can easily be converted into a vegetarian dish by substituting your favorite vegetarian hot dogs.
- 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!
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