Nothing says football season like this Corn Dog Casserole! This fun dish really hits the spot on a nice fall day. The savory hot dogs are sautéed to perfection and mixed with crunchy veggies. This mixture is layered with fluffy cornbread and melty cheese for an indulgent dish that gets the spirit of a classic corn dog. Corn Dog Casserole is hearty, satisfying, and a new way to enjoy your favorite tailgate flavors!

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  • 2 cups celery, thinly sliced
  • 2 tablespoons butter
  • 1 1/2 cups green onions, sliced
  • 1 1/2 pounds hot dogs
  • 2 eggs
  • 1 1/2 cups milk
  • 2 teaspoons rubbed sage
  • 1/4 teaspoon pepper
  • 1 (17 ounce) box cornbread-muffin mix
  • 8 ounces sharp cheddar cheese, shredded and divided


Step 1 –Preheat the oven to 400 degrees F.

Step 2 –In a skillet, saute the celery in the butter for 5 minutes over medium heat.

Step 3 –Add the onions, and saute for 5 minutes.

Step 4 –Place the celery and onions in a large bowl, and set it aside.

Step 5 –Cut the hot dogs lengthwise into fourths.

Step 6 –Cut the hog dog fourths into thirds.

Step 7 –In the same skillet, saute the hot dogs until lightly browned, about 5 minutes. Set aside 1 cup of the sauteed hot dogs.

Step 8 –Combine the remaining hot dogs with the sauteed celery and onions.

Step 9 –In a large bowl, combine the eggs, milk, sage, and pepper.

Step 10 –Add the hot dog, celery, and onion mixture.

Step 11 –Stir in the cornbread mix.

Step 12 –Add 1 1/2 cup of the cheese.

Step 13 –Spread the mixture into a shallow 3-quart baking dish.

Also Read:  Rissoles

Step 14 –Top with the reserved hot dog mixture and the remaining cheese.

Step 15 –Bake, uncovered, until golden brown, about 30 minutes.

Step 16 –Serve warm!