Corndog Casserole

Okay, I'll be the first to admit that the name of this dish may be a little bit unappetizing. However it really was decent and QUICK....which we all know is important at times. And the kids liked it!

Ingredients:
2 cups thinly sliced celery
1 1/2 cups sliced green onions
2 tablespoons butter
1 1/2 pounds hot dogs
2 eggs
1 1/2 cups milk
2 teaspoons ground sage
1/4 teaspoon ground black pepper
2 (8.5 ounce) packages dry corn bread mix
2 cups shredded Cheddar cheese, divided

Directions:

1. In a medium skillet, saute celery and green onions in butter for 5 minutes. Place saute mixture in a large bowl; set aside.
2. 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.
3. Preheat oven to 400 degrees F (200 degrees C).
4. 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.
5. Bake uncovered in preheated oven for 30 minutes, or until golden brown.

Note: I didn't include the celery, it's not popular in our home.
Also, the recipe calls for A LOT of sage! Next time I will either cut the sage down a lot or not include it. The sage gave it a stuffing taste.
I also didn't do a whole pound and a half of hot dogs, I used 1 pound plus 3 leftover hot dogs I had thrown in the freezer. Stuart thinks it needed more hot dogs, but I thought it was fine the way it was.