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Corn Dog Casserole


1 C. celery, thinly sliced
1 1/2 C. onions, chopped
1 tablespoon butter or margarine
1 lb. hot dogs
1 egg
3/4 C. milk
1 tsp. rubbed sage
1/4 tsp. freshly ground black pepper
1 (8.5 oz.) pkg. cornbread mix
1 C. shredded sharp cheddar cheese, divided

Saut� the celery about 5 minutes in the butter. Add onions and sauté for another 5 minutes. Remove from skillet and set aside. Cut hot dogs in quarters lengthwise and then cut into fourth or so. Saut� the hot dogs until lightly browned and and add to vegetables. In a large bowl, combine the eggs, milk, sage and pepper. Add all except 1/2 cup of the hot dog veggie mixture; mix well. Stir in the cornbread mix and add 3/4 C cheese. Mix and pour into a lightly greased 8 x 8 x 2-inch baking dish. Top with the reserved hot dog veggie mixture and remaining cheese. Bake, uncovered, at 400 degrees for 30 minutes or until golden brown.

Makes 6 servings.




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