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Corn Dog Casserole

"This is a very quick, easy and delicious recipe. I also serve it with mustard on the side."
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45 m servings 454 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 454 kcal
  • 23%
  • Fat:
  • 29.2 g
  • 45%
  • Carbs:
  • 30.9g
  • 10%
  • Protein:
  • 16.9 g
  • 34%
  • Cholesterol:
  • 88 mg
  • 29%
  • Sodium:
  • 1446 mg
  • 58%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. In a medium skillet, saute celery and green onions in butter for 5 minutes. Place saute mixture in a large bowl; set aside.
  2. 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.
  3. Preheat oven to 400 degrees F (200 degrees C).
  4. 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.
  5. Bake uncovered in preheated oven for 30 minutes, or until golden brown.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 206
  1. 258 Ratings

Most helpful positive review

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 dis...

Most helpful critical review

This recipe is from Taste of Home magazine, I've been making it for years.

Most helpful
Most positive
Least positive

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 dis...

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 yo...

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...

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 quic...

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 ch...

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 o...

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 made some changes to this recipe, but still feel that it deserves 5 stars. I omitted the celery and added one can of whole kernel corn, drained. I also added 1/2 cup lite sour cream, because...

I liked this recipe very much. I had to bake it longer than the recipe called for, but it was still easy and tasty.