Baked Bean Corn Dog Casserole Recipes

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.

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.

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.

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.

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.