Best Corn Dog Casserole Recipes

CORN DOG CASSEROLE

Steps:

• In a small skillet, saute celery in butter 5 minutes. Add onions; saute until vegetables are tender, 5 minutes longer. Place in a large bowl; set aside. , Preheat oven to 400°. Cut hot dogs into 1/2-inch slices. In the same skillet, saute hot dogs until lightly browned, about 5 minutes; add to vegetables. Reserve 1 cup. , In a large bowl, whisk eggs, milk, sage and pepper. Add remaining hot dog mixture. Stir in cornbread mixes. Add 1-1/2 cups cheese. Spread into a shallow 3-qt. or 13x9-in. baking dish. Top with reserved hot dog mixture and remaining cheese. , Bake, uncovered, until golden brown, about 30 minutes.

CORN DOG CASSEROLE

Steps:

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

CHILI CORN DOG CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray an 8x8-inch baking dish with cooking spray.
• Heat olive oil in a large skillet over medium heat; cook and stir green bell pepper, onion, and celery in hot oil until onion is translucent, about 5 minutes. Stir in hot dog pieces and cook and stir until hot dogs begin to brown, 6 more minutes. Stir in the chili and heat the mixture thoroughly.
• Beat cornbread mix, egg, and milk in a bowl with a spoon until batter is just moistened, and spread half the cornbread batter into the prepared baking dish. Top batter with the hot dog mixture; spread remaining half of cornbread batter over the top.
• Bake in the preheated oven until casserole is bubbling and cornbread topping is golden brown, about 25 minutes. Let stand for 5 minutes before serving.

BAKED BEAN CORN DOG CASSEROLE

Steps:

• Preheat oven to 350°F.
• Put beans into large baking pan.
• Slice hot dogs into 1/2 inch slices and add to beans.
• Bake for 15-20 minutes.
• While bean and hot dog mixture is in the oven,Mix cornbread mix, milk, eggs, creamed corn, and cheese in a large bowl.
• Once bean and hot dog mixture has baked for 15-20 minutes, spread cornbread mixture gently on top to cover.
• Bake for 20-30 additional minutes or until cornbread is cooked through.
• Cornbread will be moist because of corn, so don't overcook.

VEGETARIAN CORN DOG CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a shallow 3 quart baking dish.
• In a large skillet over medium heat, melt butter, then saute celery for 5 minutes. Stir in green onions, and saute an additional 5 minutes. Place in a large bowl and set aside.
• Cut hot dogs lengthwise into quarters, then cut into thirds. In the same skillet, saute hot dogs for 5 minutes, until lightly browned. Mix hot dogs into celery and onions. Set aside 1 cup of this mixture.
• In a medium bowl, combine eggs, milk, sage, pepper, and corn bread mix. Stir well to combine, then stir into remaining hot dog mixture. Mix in 1 1/2 cups cheese. Spread mixture into prepared baking dish. Top with reserved hot dog mixture and remaining 1/2 cup cheese.
• Bake uncovered in preheated oven for 30 minutes, until golden brown.

CORN DOG CASSEROLE

Steps:

• Preheat the oven to 400°F. Lightly coat a 9 x 13-inch casserole dish with cooking spray.
• Melt the butter in a large sauté pan set over medium heat. Add the celery and cook for 5 minutes. Add the green onions and cook for 2 more minutes. Transfer the celery and green onions to a large bowl and set aside.
• Cut the hot dogs in half lengthwise, then cut into 1/2-inch pieces. Sauté the hot dogs in same pan, set over medium-high heat, turning to brown on all sides, about 7 minutes. Transfer to the bowl with celery and green onions. Set aside.
• Lightly beat the milk and eggs together. Add the corn muffin mix, sage, salt, and pepper. Add 1 1/2 cups of the cheese and combine.
• Put the hot dog mixture in the bottom of the prepared casserole dish. Pour in the corn muffin mix mixture and sprinkle the remaining 1/2 cup of cheese over the top. Bake for 30 minutes or until the top is golden brown, set, and risen slightly.
• notes
• Great for freezing! See our Freezer Tips on pages 23-27.
• This can easily be converted into a vegetarian dish by substituting your favorite vegetarian hot dogs.
• Corn dogs instantly take Sandy back to summers in the Valley. As soon as the last school bell rang, she and her sisters would run out to meet her parents for their annual trip to the local wholesale food distributor. (The distributor supplied food in bulk to restaurants, and generally did not sell to regular people-but that didn't stop Marge, Sandy's mom.) Her parents stocked up on burritos, pickles, and hamburger patties to feed the family over the summer, while the girls begged nonstop for the mammoth box of frozen corn dogs. Eventually, Marge and Max would cave in, and the girls would giggle in delight. The summer was then full of afternoons eating tasty corn dogs covered in lots of yellow mustard. Yum!

CORN DOG CASSEROLE

Steps:

• In skillet, saute celery in butter for 5 min.
• Add onions; saute 5 min.
• Place in a large bowl; set aside. Cut hot dogs lengthwise into 1/4s, then cut into 1/3s.
• In the same skillet, saute hot dogs for 5 min. or until lightly browned; add to vegetables. set aside 1 cup.
• In a large bowl, combine eggs, milk, sage and pepper.
• Add the remaining hot dog mixture. Stir in corn bread mixes.
• Add 1 1/2 cup cheese. Spread into a shallow 3 quart baking dish.
• Top with reserved hot dog mixture and remaining cheese. Bake, uncovered, at 400 degrees for 30 min. or until golden brown.
• NOTES : I just use my own corn bread recipe.

SLOW-COOKER CHEESY CORN DOG CASSEROLE

Steps:

• Spray 6-quart slow cooker generously with cooking spray, or grease with oil.
• Chop and seed 1 jalapeño chile, and slice and seed the other jalapeño chile into rounds. Set aside.
• In large bowl, mix Bisquick mix, cornmeal, brown sugar, onion powder and pepper. Add butter, buttermilk and egg. Stir until combined. Stir in hot dogs, drained corn, 1 cup of the cheese and 1 chopped jalapeño.
• Spoon into slow cooker. Cover; cook on High heat setting 3 to 4 hours or Low heat setting 5 to 6 hours or until toothpick inserted in casserole comes out clean. (I cooked mine on Low 5 1/2 hours, and it came out perfect.)
• Just before you are ready to eat, heat broiler to high. Add remaining cheese and sliced jalapeños to top of casserole. Remove ceramic bowl from slow cooker base, and place under broiler about 1 minute to melt cheese (watch closely!).

SKILLET CORN DOG CASSEROLE

Steps:

• 1. Preheat the oven to 400F.
• 2. Heat a 10" cast iron skillet over medium heat. Add the oil. When it shimmers, add the diced celery and pepper and saute until the vegetables are soft and translucent, about 10 minutes.
• 3. While the vegetables are cooking, prepare the batter. Combine the dry ingredients in a medium bowl. Whisk 1/2 cup milk and the egg in a small bowl. Slowly whisk the melted butter into the milk and egg. Pour the wet ingredients onto the dry ingredients. Stir briefly, until no ingredients remain dry. The resulting batter will be lumpy and should resemble a thick pancake batter. If the batter is thick like a muffin batter, add the remaining milk and stir briefly. Set the batter aside.
• 4. Remove the vegetables from the skillet with a slotted spoon, leaving as much oil as possible in the skillet. Turn the heat up to medium-high and brown the hot dogs on all sides to add a roasted flavor.
• 5. Remove the skillet from the heat. Brush the oil under the hot dogs on the walls of the skillet to prevent sticking. Evenly space the hot dogs. Add the celery, peppers and corn, forming an even layer around the hot dogs.
• 6. Pour the batter over the hot dogs and vegetables. Spread the dough to reach the walls of the skillet. Distribute the diced cheese over the batter.
• 7. Place the skillet in the center of the hot oven and bake 20 minutes until the cheese is well melted and the top is golden.
• 8. Allow to rest 10 minutes before serving. Serve warm.

CORN DOG CASSEROLE

Steps:

• 1. Preheat oven to 400 degrees F (200 degrees C). Grease a shallow 3 quart baking dish.
• 2. In a large skillet over medium heat, melt butter, then saute celery for 5 minutes. Stir in green onions, and saute an additional 5 minutes. Place in a large bowl and set aside.
• 3. Cut hot dogs lengthwise into quarters, then cut into thirds. In the same skillet, saute hot dogs for 5 minutes, until lightly browned. Mix hot dogs into celery and onions. Set aside 1 cup of this mixture.
• 4. In a medium bowl, combine eggs, milk, pepper, and corn bread mix. Stir well to combine, then stir into remaining hot dog mixture. Mix in 1 1/2 cups cheese. Spread mixture into prepared baking dish. Top with reserved hot dog mixture and remaining 1/2 cup cheese.
• 5. Bake uncovered in preheated oven for 30 minutes, until golden brown.

CORN DOG CASSEROLE RECIPE - (4.7/5)

Steps:

• In a skillet, saute onions in butter for 5 minutes. Place in a bowl; set aside. Cut hot dogs lengthwise into quarters, then cut into thirds. In the same skillet, saute hot dogs for 5 minutes or until lightly browned; add to the onions. Set aside 1 cup of hot dog/onion mixture. In a large bow, combine the eggs, milk, sage and pepper. Add the remaining hot dog mix. Stir in corn bread mixes. Add 1 1/2 cups cheese. Spread into a shallow 3-quart baking dish. Top with the reserved hot dog mix (the 1 cup that was set aside) and remaining cheese. Bake, uncovered, at 400 degrees for 30 minutes or until golden brown.

CORN DOG CROCK POT CASSEROLE

Steps:

• 1. Mix cornbread muffin mix per package instructions in a large bowl
• 2. cut hot dogs into small medallions
• 3. Add cheddar cheese
• 4. Mix all ingredients into crock pot that's been sprayed with non stick spray.
• 5. cover top with paper towels, and put lid on crock pot. set on high for one hour. then change out paper towels and recover. Lower heat to low for another 30 mins.

MONSTER CORN DOG CASSEROLE?

Steps:

• 1. Preheat oven to 400 degrees F.Sprayed a shallow 3 quart baking dish.Add sliced corn dogs and bacon wrapped hot dogs,toss it well.
• 2. In a medium skillet,saute red onions and mushrooms in margarine in 5 minutes,season with red pepper flakes. Place saute mixture in a large bowl;set aside.
• 3. In a same skillet,saute little smokies for 5 minutes or until lightly browned.Add to vegetable mixture and mix all together.Set aside 1 cup of mixture.
• 4. In a large bowl combine eggs,milk,garlic pepper and ground sage.Add all but reserved 1 cup smokies mixture.Stir in corn bread mix and shredded monterey jack cheese.
• 5. Mix all together and spread mixture into prepared baking dish.Top with reserved 1 cup smokies mixture and shredded sharp cheddar cheese.
• 6. Bake uncovered in preheated oven for 30 minutes,or until golden brown.

CORN DOG CASSEROLE

Steps:

• 1. Saute celery and onion in butter 5 min, then remove from pan and set aside. Slice hot dogs in quarters lengthwise then into thirds and saute in the same pan for 5 min or until lightly browned. Add to onion mix and reserve 1 cup.
• 2. Oven to 400 degrees. Combine eggs, milk, sage and pepper. Then add in the cornbread mixes. Add all but the reserved mix and the cheese into the bottom of a 9x13 sprayed with PAM. Top with reserved hot dogs, then the cheese. Bake, uncovered, 30 min or until golden brown.
• 3. Note: I buy the large boxes of cornbread mix, so if you do as well there is 1 1/2 c dry per box. Also, I tend to like more cornbread so I use three boxes.

CORN DOG CASSEROLE

Steps:

• 1. Saute green onion in melted butter, put onions in mixing bowl & set aside.
• 2. Saute hotdogs in same skillet until lightly browned, add to onion mixture, combine. Reserve 1 C of the hotdog mixture and set aside.
• 3. In large bowl combine eggs, milk and pepper add the hot dog mixture (minus the 1 C you set aside)
• 4. Stir in Corn Muffin mixes, and 1 1/2 C of the cheese. Spread in a 3qt casserole dish. Top w/ the 1 C reserved hotdog mixyure, then remaining 1/2 C cheese.
• 5. Bake uncovered 30 minutes til golden.
• 6. Let stand at least 5 minutes before serving.

CORN DOG CASSEROLE

Steps:

• In a small skillet, saute celery in butter for 5 minutes. Add onions; saute for 5 minutes or until vegetables are tender. Place in a large bowl; set aside. Cut hot dogs lengthwise into quarters, then cut into thirds. In the same skillet, saute hot dogs for 5 minutes or until lightly browned; add to vegetables. Set aside 1 cup.
• In a large bowl, combine the eggs, milk, sage and pepper. Add the remaining hot dog mixture. Stir in corn bread mixes. Add 1-1/2 cups of cheese.
• In a large bowl, combine the eggs, milk, sage and pepper. Add the remaining hot dog mixture. Stir in corn bread mixes. Add 1-1/2 cups of cheese.
• Stir in corn bread mixes. Add 1-1/2 cups of cheese. baking dish.
• Top with reserved hot dog mixture and remaining cheese.
• Bake, uncovered, at 400° for 30 minutes or until golden brown.