CHEESY CORN DOG CASSEROLE
A fun recipe for the yumminess of corn dogs, but in casserole form.
Provided by Maegan - The BakerMama
Categories Main
Time 50m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F. Grease an 8-inch baking dish with butter and set aside.
- In a large bowl, whisk together the cornmeal, flour and sugar. In a separate bowl, whisk together the egg, milk and melted butter. Add the wet ingredients to the dry ingredients and stir until well combined. Stir in the cheese. Reserve 3/4 cup of the batter for the topping. Spread the remaining batter evenly into the bottom of the prepared baking dish.
- In a medium bowl, toss the hot dog pieces with 2 tablespoons ketchup and 1 tablespoon mustard. Spread evenly over the batter in the baking dish. Drop the remaining batter in little clumps over the top of the hot dog pieces.
- Bake for 30-35 minutes or until the cornmeal topping starts to brown and crisp a bit. Remove from the oven and drizzle with more ketchup and mustard before serving.
CORN DOG CASSEROLE
Reminiscent of traditional corn dogs, this fun main dish really hits the spot on fall days. It's perfect for the football parties my husband and I often host. It tastes especially good right from the oven. -Marcy Suzanne Olipane, Belleville, Illinois
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 10 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 578 calories, Fat 38g fat (16g saturated fat), Cholesterol 108mg cholesterol, Sodium 1307mg sodium, Carbohydrate 40g carbohydrate (13g sugars, Fiber 4g fiber), Protein 19g protein.
CORN DOG CASSEROLE
This is a very quick, easy and delicious recipe. I also serve it with mustard on the side.
Provided by Kathe
Categories Main Dish Recipes Casserole Recipes
Time 45m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 453.9 calories, Carbohydrate 30.9 g, Cholesterol 87.7 mg, Fat 29.2 g, Fiber 0.9 g, Protein 16.9 g, SaturatedFat 12.8 g, Sodium 1445.9 mg, Sugar 6.3 g
SLOW-COOKER CHEESY CORN DOG CASSEROLE
The beloved corn dog is given a new look and taste courtesy of your slow cooker. Ingredients like Bisquick, hot dogs, jalapenos, corn and cheddar are slow cooked to a cheesy casserole.
Provided by By Tieghan Gerard
Categories Entree
Time 4h
Yield 4
Number Of Ingredients 12
Steps:
- Spray 6-quart slow cooker generously with cooking spray, or grease with oil.
- Chop and seed 1 jalapeño chile, and slice and seed the other jalapeño chile into rounds. Set aside.
- In large bowl, mix Bisquick mix, cornmeal, brown sugar, onion powder and pepper. Add butter, buttermilk and egg. Stir until combined. Stir in hot dogs, drained corn, 1 cup of the cheese and 1 chopped jalapeño.
- Spoon into slow cooker. Cover; cook on High heat setting 3 to 4 hours or Low heat setting 5 to 6 hours or until toothpick inserted in casserole comes out clean. (I cooked mine on Low 5 1/2 hours, and it came out perfect.)
- Just before you are ready to eat, heat broiler to high. Add remaining cheese and sliced jalapeños to top of casserole. Remove ceramic bowl from slow cooker base, and place under broiler about 1 minute to melt cheese (watch closely!).
Nutrition Facts : Calories 1240, Carbohydrate 128 g, Cholesterol 175 mg, Fat 6 1/2, Fiber 5 g, Protein 39 g, SaturatedFat 29 g, ServingSize 1 Serving, Sodium 2740 mg, Sugar 31 g, TransFat 2 1/2 g
CHEESY CORN CASSEROLE
There are a lot of corn casseroles out there, but this one is extra good because of the tangy cheddar cheese!
Provided by GLOEGGLER
Categories Side Dish Casseroles Corn Casserole Recipes
Time 55m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- In a large bowl combine whole corn, cream-style corn, sour cream, egg, dry corn bread mix, onion and 3/4 cup of Cheddar cheese. Mix well and pour into prepared dish.
- Bake in preheated oven for 25 minutes.
- Remove from oven and sprinkle with remaining cheese. Bake for another 20 minutes.
Nutrition Facts : Calories 185.9 calories, Carbohydrate 20 g, Cholesterol 34.2 mg, Fat 9.7 g, Fiber 0.7 g, Protein 5.8 g, SaturatedFat 5 g, Sodium 477.2 mg, Sugar 3.5 g
CHEESY CORN DOG BAKE
It's midway fare without the stick: hot dogs nestled in moist cornbread with the added attraction of cheese. Everyone's a winner.
Provided by My Food and Family
Categories Recipes
Time 40m
Yield Makes 6 servings.
Number Of Ingredients 4
Steps:
- Heat oven to 400ºF.
- Prepare muffin batter as directed on package. Stir in corn.
- Pour into 8-inch square pan sprayed with cooking spray; top with wieners.
- Bake 20 to 25 min. or until cornbread is golden brown. Top with cheese; cover. Let stand 5 min. or until melted.
Nutrition Facts : Calories 380, Fat 20 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 80 mg, Sodium 900 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 11 g
CORN DOG CASSEROLE
Make and share this Corn Dog Casserole recipe from Food.com.
Provided by Nancy Van Ess
Categories Vegetable
Time 1h
Yield 12 serving(s)
Number Of Ingredients 10
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.
CHEESY CHILI DOG CASSEROLE
Sprinkle Colby and Monterey Jack cheeses on top of this chili dog casserole, and you've got an easy, cheesy weeknight dish the whole family will love.
Provided by My Food and Family
Categories Recipes
Time 35m
Yield 5 servings
Number Of Ingredients 4
Steps:
- Heat oven to 425ºF.
- Spread chili onto bottom of 8-inch square baking dish.
- Place 1 wiener on each tortilla; roll up. Place, seam sides down, over chili. Sprinkle with cheese; cover.
- Bake 25 min. or until wieners are heated through and cheese is melted.
Nutrition Facts : Calories 410, Fat 21 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 60 mg, Sodium 1270 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 20 g
CORN DOG DRESSING BAKE
This is one of those recipes that came from one of those days the boys and I decided to play in the kitchen. Two dishes that we love involving cornbread are corn dogs and good ole southern cornbread dressing. So we asked ourselves... Why not combine the two? That's just what we did. It turned out better than I could have hoped!! In 2 hours I made 2 pans because everyone wanted seconds and thirds! This casserole is savory yet slightly sweet. It is cheesy and meaty. In one word... Perfect!
Provided by DanaClover
Categories Savory Pies
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.
- In a skillet, combine celery, onions and butter. Saute for 5 minutes. Pour into a large bowl.
- Cut the hot dogs into fourths lengthwise. Then cut each hot dog strip into 4 pieces.
- Pour hot dog pieces into the same skillet you used for the celery/onion mixture, saute hot dog pieces for 5 min or until lightly browned.
- Add the browned hot dog pieces into the celery/onion mixture bowl.
- In another large bowl, combine; eggs, milk, sugar, sage, and pepper.
- Add 1/2 of the hot dog /celery mixture and 1 1/2 cups of the shredded cheddar cheese, into the milk mixture. Stir in the corn bread mix.
- Spread the mixture into a 13x9 backing dish.
- Top with the remaining half of the hot dog/celery mix. Sprinkle remaining 1/2 cup of cheese over the top.
- Bake, uncovered, at 400°F for approx 35 minutes, or until a knife inserted in the center comes out clean.
- Enjoy!
- **If your kids are gonna freak at the sight of celery, leave it out and add a shake or two of celery salt.
- Some of my kids like this with mustard or ketchup.
Nutrition Facts : Calories 1223.7, Fat 89.8, SaturatedFat 37.7, Cholesterol 212, Sodium 3338.2, Carbohydrate 62.3, Fiber 4.5, Sugar 27.4, Protein 40.2
VEGETARIAN CORN DOG CASSEROLE
This casserole tastes just like a corn dog, only better, thanks to the addition of cheese, celery, green onions, and spices. This is a very tasty, kid-friendly dish. Since we became vegetarians, we use veggie hot dogs instead of meat in the recipe. The recipe makes 12 servings, but you can cut the recipe down to the size you need.
Provided by COURTNEYSUNSHINE
Categories Main Dish Recipes Casserole Recipes
Time 45m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 396.1 calories, Carbohydrate 34.5 g, Cholesterol 51.4 mg, Fat 19.4 g, Fiber 3.5 g, Protein 21.5 g, SaturatedFat 7.6 g, Sodium 1054.2 mg, Sugar 6.4 g
BAKED BEAN CORN DOG CASSEROLE
This is easy, cheap, and delicious! Kids and adults alike both love it. Great for Potlucks, and only takes about 10 minutes to throw together!
Provided by Carrie A
Categories One Dish Meal
Time 1h
Yield 15 serving(s)
Number Of Ingredients 7
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.
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!
INSTANT POT CHEESY JALAPEñO CORN CASSEROLE
This corn casserole is like a corn pudding meets corn soufflé. It's cheesy and slightly spicy, and makes for the perfect Thanksgiving side dish, especially since it's made in an Instant Pot.
Provided by Jonathan Melendez
Categories Corn
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, stir together all of the ingredients (except for the water) until well-combined. Pour into a greased 7-inch round soufflé dish or tall cake pan. Spray a piece of foil with cooking spray and cover the dish tightly with the foil, greased side down.
- Set a wire rack or trivet inside of the inner bowl of an 8-quart or larger Instant Pot. Pour in the water and then place the casserole dish inside on top of the rack. Lock the lid and make sure the valve is set to seal. Pressure cook on high for 40 minutes. Allow to naturally release for 10 minutes before manually releasing any residual steam inside.
- Carefully unlock the lid and lift up the casserole dish. Remove the foil and serve the casserole immediately.
- Tip: If you want a golden brown top, you can place the casserole under the broiler until golden brown.
Nutrition Facts : Calories 511.7, Fat 32.3, SaturatedFat 17.7, Cholesterol 102.3, Sodium 981.1, Carbohydrate 50, Fiber 4.5, Sugar 12.6, Protein 9.5
CORN DOG BAKE
Add a state-fair favorite to your dinnertime menu with this Corn Dog Bake recipe. Corn Dog Bake is the favorite stick-based food reimagined as a casserole-and without deep-fat frying!
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400°F.
- Whisk egg and milk in medium bowl until blended. Add muffin mix; stir just until blended. Stir in frank slices and chiles.
- Pour into 8-inch square pan sprayed with cooking spray.
- Bake 20 to 25 min. or until toothpick inserted in center comes out clean. About 5 min. before cornbread is done, cook gravy in saucepan on medium-low heat until heated through, stirring occasionally.
- Cut cornbread into 6 pieces. Serve topped with gravy.
Nutrition Facts : Calories 300, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 950 mg, Carbohydrate 35 g, Fiber 1 g, Sugar 10 g, Protein 8 g
CHEESY HOT DOG CASSEROLE
My sister gave me this recipe. She got it online somewhere. Our kids have loved it and most of the adults in our family , too. It is easy and, quite, surprisingly, tastes really good.
Provided by OceanLuvinGranny
Categories Pork
Time 43m
Yield 1 casserole, 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350°F.
- In large bowl, combine hot dogs, soup,corn, onion and mix well.
- Spoon into ungreased 2 quart casserole and set aside.
- In medium sauce pan, bring water, margarine, onion powder and garlic powder to boil.
- Remove from heat and stir in potato flakes and milk
- Add egg and blend well.
- Spoon on top of casserole and spread evenly.
- Bake for 35-40 minutes or until thoroughly heated.
- Sprinkle with cheese and paprika and bake an additional 3 minutes or until cheese is melted.
- Let stand 5 minutes before serving.
Nutrition Facts : Calories 404.6, Fat 24.8, SaturatedFat 10.6, Cholesterol 79.8, Sodium 961.9, Carbohydrate 34.9, Fiber 3.3, Sugar 4.6, Protein 13.9
CHEESY JALAPEñO CORN DOGS RECIPE BY TASTY
Here's what you need: hot dogs, thin slices of cheddar cheese, all-purpose flour, yellow cornmeal, sugar, baking powder, salt, black pepper, milk, egg, jalapeño, peanut or vegetable oil, mustard, wooden skewer
Provided by Hector Gomez
Categories Dinner
Yield 4 serving
Number Of Ingredients 14
Steps:
- Place a hot dog on a slice of cheese, then roll the cheese slice around it. Push a wooden skewer through the cheese-wrapped hot dog, then place seam side down on a baking sheet. Repeat with the remaining hot dogs. Freeze for 20 minutes.
- In a large bowl, add the dry ingredients and stir to combine. Once fully combined, mix in the milk, egg, and jalapeño. Stir until the batter is smooth and without lumps. You may need to add 1 or 2 tablespoon of flour; the batter should be thick enough to cling to the hot dog. Pour it into a tall glass for easier dipping.
- Heat the oil in a large pot until it reaches 350°F (180°C).
- Holding the tip of the skewer, take a frozen hot dog and dip it fully into the batter, lifting it out, then rotating it to let excess batter drip off. Using tongs, carefully place the battered dog into the hot oil. Hold it fully submerged for 30-60 seconds until a crust forms, then rotate it so that it fries evenly. Cook for 3-5 minutes, or until golden brown. Repeat with the remaining hot dogs. Serve with mustard for dipping.
- Enjoy!
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