Vegetarian Corn Dog Casserole Recipes

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:

• Heat oven to 375 degrees. In large saucepan combine first 4.
• ingredients, mix well.
• Cook over medium high heat until bubbly, stirring frequently. Pour.
• into ungreased 2 quart casserole.
• Prepare muffin mix, using milk and egg as directed on package. Spoon.
• batter evenly over hot bean mixture.
• Bake at 375 degrees for 20 to 25 minutes or until top is golden brown.

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:

• 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!

VEGETARIAN CREAMED CORN CASSEROLE FROM SCRATCH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch square baking dish.
• Combine whole corn, creamed corn, sour cream, melted butter, and eggs in a medium bowl.
• Combine flour, cornmeal, sugar, baking powder, and salt in a separate bowl. Stir cornbread mixture into the corn mixture. Spoon into the prepared dish.
• Bake in the preheated oven until the top is golden brown, about 45 minutes.