Corn Dog Casserole

Please don't laugh at me for posting this. I found it in the newspaper a couple weeks ago, cut it out on a whim and now my family is in love with it. Please don't judge our palate because of it, but I do have to say it was easy, all the ingredients were cheap and on hand, and well, it was tasty too. And I bet it can even be gluten free. I halved it and put it in an 8x8 pan. Check it at 20 minutes though--ours was a little toasty.

Corn Dog Casserole

2 cups celery, chopped (I left these out)
1 bunch green onions, chopped
2 Tbsp. butter
1 1/2 lbs. hot dogs, cut into bite-sized slices
2 boxes corn muffin or cornbread mix
1/4 tsp. ground sage (left this out)
1/4 tsp. pepper
2 eggs
1 1/2 cups milk
3 cups shredded cheese, divided (I used Colby Jack; Mike recommends Cheddar)
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Saute the celery and onions in the butter for about 5 minutes. Add the hot dogs and saute 5 minutes more.
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In a large bowl, combine the cornbread mix, sage, and pepper. Stir in the eggs and milk until the batter is combined. Stir in 2 cups of the cheese, then add all but 1 cup of the hot dog mixture, and stir to combine.
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Pour the mixture into a greased 3-quart baking dish and top with the remaining cheese and the reserved hot dog mixture. Bake at 400 degrees for 30 minutes or until golden brown and set in the center.