Corn Dog Casserole:
2 cups thinly sliced celery
2 Tablespoons butter
1-1/2 cups sliced green onions
1-1/2 pounds hot dogs
1-1/2 cups 2% milk
2 teaspoons rubbed sage
1/4 teaspoon pepper
2 packages (8-1/2 ounces each) corn bread/muffin mix
2 cups (8 ounces) shredded sharp cheddar chesse
In a small skillet, saute celery in butter for 5 minutes. Add onions; saute for 5 minutes longer or until vegetables are tender. Place in a large bowl and set aside.
Cut hot dogs lengthwise into quarters, then cut into thirds. In same skillet, saute hot dogs for 5 minutes or until lightly browned; add to vegetables. Set aside 1 cup.
In a large bowl, whisk the eggs, milk, sage and pepper. Add remaining hot dog mixture. Stir in the corn bread mixes. Add 1-1/2 cups of cheese. Spread into a shallow 3 qt. baking dish. Top with the reserved hot dog mixture and remaining cheese.
Bake, uncovered, at 400 degrees for 30 minutes or until golden brown.