Corn Dog Casserole

Ingredients:

2 cups thinly sliced celery
2 tablespoons butter
1-1/2 cups sliced green onions
1-1/2 pounds hot dogs
2 eggs

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 cheese, divided

Directions
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; 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, whisk the eggs, milk, sage and pepper. Add the remaining hot dog mixture. Stir in corn bread mixes. Add 1-1/2 cups of cheese. Spread into a shallow 3-qt. baking dish. Top with reserved hot dog mixture and remaining cheese.

Bake, uncovered, at 400° for 30 minutes or until golden brown. Yield: 12 servings.