Recipe by Kathe
"This is a very quick, easy and delicious recipe. I also serve it with mustard on the side."
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thinly sliced celery
1 1/2 cups
sliced green onions
1 1/2 pounds
hot dogs (beef and pork frankfurters)
1 1/2 cups
ground black pepper
2 (8.5 ounce) packages
dry corn bread mix
shredded Cheddar cheese, divided
Delicious! We loved this recipe. I omitted the sage and celery like other reviewers and added a can of creamed corn. It was to die for! Everyone in the family enjoyed this very moist main dish.
This recipe is from Taste of Home magazine, I've been making it for years.
I have made this recipe many times, as my husband is a huge corn dog fan, however, I have never added the onion or the celery. It tastes just like a corn dog without the onion and celery, so you may want to try foregoing those two ingredients. Also, this is a great recipe to serve on football Sunday along with some chili! :)
This was good, but I probably won't make it too often. After reading the reviews, I made some changes and was pleased with the product. I did not add the sage, I used 1/2 shredded cheese and 1/2 velveeta, and cut the hot dogs into 1/4 inch rings which made the hot dogs go farther. I also halved the recipe and it made a 9x9 inch pan. In a previous post there was a question as to why the celery. Mystery solved! After my second bite of this casserole, the light bulb went on and if I had added the sage, this product would have been more of a corn bread dressing with hot dogs. Glad I left the sage out. My husband and I like this casserole anyway and had second helpings.
This was wonderful! The only changes that I made was to use only 2/3 cup milk and add a can of creamed corn. I think next time I am going to make these into muffins so I can keep them for quick snacks for my kids.
I have made this three times. First time by the recipe. Second time I substituted yellow onions. We preferred them, over the green onions. This time I substituted some american cheese for the cheddar-I use sharp cheddar. This turned out good with both cheeses.
Very easy and fun recipe. Even if the celery sounds unusual, leave it in for the moisture. My family likes it very much, and you can even put mustard or ketchup on top. I have also baked it on top of hot chili, and that turned out very good too. I use chili powder rather than sage for that option.
I like corn dogs, which is odd of me since I'm not a huge fan of hot dogs and I really don't like corn bread. Still, I'm not a huge fan of frying so I prefer enjoying my corn dogs differently. I've made some corn dog muffins on here that we enjoy but was looking for something new. I made some adjustments based on what I had on hand and on the review by G. I don't have celery or green onions so I just left it out, and I also left out the butter. I used two packages of little smokies and added onion powder and 1/2 c of plain greek yogurt to the mix along with the milk and eggs. I also used the recipe for Corn Bread Mix on here for the corn bread. I wasn't sure how much to use, so I might have used too much (I made 12 servings of the corn bread mix recipe and used all of it). I used a 9x13 casserole pan. It turned out wonderfully within 35 minutes. This does taste like corn dogs to me--there's a bit of a change, maybe more breading that corn breads have, and perhaps not as sweet, but for an easy casserole that eliminates frying the corn dogs, it works just great for me. Thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Corn Dog Casserole
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 263
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