Crock Pot Corn Dog Casserole Food

SLOW-COOKER CHEESY CORN DOG CASSEROLE

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!).

CROCK POT CORN DOG CASSEROLE RECIPE

Steps:

• Combine Pork and Beans, hot dogs, yellow onion and mustard in crock pot and stir together
• Combine corn muffin mix, creamed corn, egg, and vegetable oil in a bowl. Pour over the top of the hot dog mix and spread to cover
• Cook on low for 6 hours
• Remove the lid of the crock pot and cook for 1 additional hour on low

CROCK-POT CORN DOG AND BEANS CASSEROLE RECIPE

Steps:

• Add baked beans and hot dogs into a 3 quart or larger slow cooker and mix to combine.
• Cover and cook on LOW for 1 1/2 hours or until the liquid from the baked beans is bubbling around the edges.
• In a small mixing bowl, mix the cornbread according to the directions on the box.
• Carefully pour and then spread the prepared cornbread batter over the top of the hot beans in the slow cooker.
• Recover slow cooker, and continue cooking on LOW for an additional 30 minutes or until the cornbread is cooked through and firm to the touch.

CORN DOG CASSEROLE

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.

CORN DOG CROCK POT CASSEROLE

Steps:

• 1. Mix cornbread muffin mix per package instructions in a large bowl
• 2. cut hot dogs into small medallions
• 3. Add cheddar cheese
• 4. Mix all ingredients into crock pot that's been sprayed with non stick spray.
• 5. cover top with paper towels, and put lid on crock pot. set on high for one hour. then change out paper towels and recover. Lower heat to low for another 30 mins.