I love making fun recipes for my kids. As we all know, kids don’t always have the same tastes as we adults do and there are times when they don’t even want to touch the food that’s on their plates. Now, when I was a kid, you either ate what mama cooked or you didn’t eat at all. I tend to follow the same rule in my house but sometimes I’ll make a meal that makes it easier on them such as this corndog casserole.
I know what you mean! I saw this delicious dish and thought to myself, “Oh my word, girlfriend, you have got to make this!” So, that’s what I did 🙂
Ingredients
2 cups celery, sliced
1 cup onions, chopped
1½ pounds hot dogs
2 Eggland’s Best eggs
1½ cups TruMoo milk
1 teaspoon McCormick sage
⅓ teaspoon black pepper
18 oz. Jiffy cornbread mix
8 oz. Kraft shredded cheddar cheese
1 large can of baked beans
Instructions
In a skillet, cook celery and onions until tender. Place in a mixing bowl; set aside.
Cut hot dogs into quarters, then into thirds. Place in a skillet, cook until lightly brown. Fold into celery mixture; set aside, reserving one cup of the mixture.
In another bowl, combine eggs, milk, sage, and black pepper. Fold in hot dog mixture. Stir in cornbread mix. Add one and a half cups cheese. Spread mixture into a greased 3 quart dish. Top with the reserved hot dog mixture and cheese.
Bake uncovered at 350F until golden brown, 20-30 minutes.
Warm baked beans and spoon over individual slices of the casserole.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Serve this corn dog casserole with mustard and ketchup as condiments.