Vegetarian Corn Dog Casserole Food

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CORN DOG CASSEROLE



Corn Dog Casserole image

Categories     Side     Bake     Vegetarian     Dinner     Corn     Summer

Yield makes 6 to 8 servings

Number Of Ingredients 12

Cooking spray
2 tablespoons unsalted butter
2 cups finely chopped celery
1 1/2 cups sliced green onions, green parts only
1 pound hot dogs
1 1/2 cups whole milk
2 large eggs
2 (8 1/2-ounce) boxes Jiffy corn muffin mix
2 teaspoons chopped fresh sage
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 ounces sharp Cheddar cheese, shredded (2 cups)

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!

VEGETARIAN CORN CHIP CASSEROLE



Vegetarian Corn Chip Casserole image

This recipe came from a cooking show on 3ABN called, "Let's Cook Together." The beauty of it is that it can be converted to non-vegetarian by using hamburger meat. But, the vegetarian version is quite good as well. My family loves both and when we have company who are vegetarians, we do the non-meat version. The prep time for the vegeburger one is less because you don't have to cook the vegeburger first. The hamburger one requires cooking and draining the meat before you proceed.

Provided by OceanLuvinGranny

Categories     Soy/Tofu

Time 30m

Yield 1 casserole, 6-8 serving(s)

Number Of Ingredients 12

1 large onion, chopped
olive oil to saute the onion and garlic
16 -20 ounces veggie burgers
1 teaspoon salt (but if you use the vegeburger, leave the salt out because the vegeburger is a little salty anyway)
2 garlic cloves, pressed (you can buy it already pressed for you if you prefer)
2 (8 ounce) cans tomato sauce (I like to use the canned crushed tomatoes)
2 tablespoons lemon juice
2 tablespoons cumin
1 (25 ounce) can kidney beans, drained (I use the pink ones)
1 (11 ounce) bag of fritos scoops corn chips (you can also use the chili cheese flavor or the plain flavor flat ones)
1/2 lb sharp cheddar cheese, grated (or you can use the vegan cheese)
1 head iceberg lettuce, chopped fine 1 bunch of green onions finely chopped, 1 (16oz)

Steps:

  • Saute onions and garlic in olive oil until soft and translucent. Add the lemon juice, cumin, vegeburger (If using hamburger, cook it, drain it and then add the cooked onions, garlic and lemon juice and the rest of the spices etc.).Add tomato sauce or crushed tomatoes and mix well. Let it simmer on low for 15 minutes. Add beans and mix well. Spray a 9x13 casserole. Place one layer of chips then a layer of cheese and a layer of the vegeburger or meat mixture and another layer of cheese. Repeat layers ending with a layer of chips then a layer of cheese. Bake at 350 for 20 minutes or until hot and bubbly. Remove from oven. Place a helping of the casserole on a bed of finely chopped lettuce then top with the garnishes. and enjoy.

VEGAN CORN DOGS



Vegan Corn Dogs image

Make and share this Vegan Corn Dogs recipe from Food.com.

Provided by Carol Bullock

Categories     Lunch/Snacks

Time 17m

Yield 6 serving(s)

Number Of Ingredients 11

6 tofu hot dogs or 6 vegetarian hot dogs
6 skewers
1/2 cup yellow cornmeal
1/2 cup flour
1 teaspoon dry mustard
1/2 teaspoon salt
1 egg substitute
1 tablespoon sugar
1 teaspoon baking powder
1/2 cup soymilk
1 tablespoon melted shortening

Steps:

  • Combine the cornmeal, flour, sugar, mustard, baking powder and salt. Mix well.
  • Add the soymilk, egg replacer and shortening and mix until very smooth.
  • Pour this mixture into a tall glass.
  • Put the dogs on the sticks and dip them into the cornmeal batter to coat evenly.
  • Deep fry in oil heated to 350°F until golden brown, about 2 minutes.
  • Drain on paper towels.

Nutrition Facts : Calories 114.7, Fat 3.1, SaturatedFat 0.7, Sodium 268.5, Carbohydrate 19.4, Fiber 1.2, Sugar 3, Protein 2.6

BAKED BEAN CORN DOG CASSEROLE



Baked Bean Corn Dog Casserole image

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

4 (28 ounce) cans bushes baked beans (any flavor)
20 -25 hot dogs
2 (8 1/2 ounce) boxes Jiffy cornbread mix
3 cups shredded sharp cheddar cheese
2/3 cup milk (for cornbread mix)
2 eggs (for cornbread mix)
2 cups creamed corn (1 regular size can)

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.

CORNDOG CASSEROLE



Corndog Casserole image

This is so easy and inexpensive. Learned this from some of the students staying in the dorms at college. Everyone loves it. Very easy to make as little or as much as you want.

Provided by MsTasha

Categories     Meat

Time 30m

Yield 1 casserole, 4-6 serving(s)

Number Of Ingredients 4

2 (8 1/2 ounce) boxes Jiffy cornbread mix
2 eggs
2/3 cup milk
1 (16 ounce) package hot dogs

Steps:

  • Preheat oven to 350 degrees.
  • Mix cornbread according to directions.
  • Slice hot dogs into batter. (I typically only use 6)
  • Pour into baking dish.
  • Cook until cornbread is done, under 30 minutes.
  • Serve with anything you would typically put on a corn dog (Ketchup, mustard, etc.).

Nutrition Facts : Calories 961, Fat 54, SaturatedFat 19.4, Cholesterol 164.5, Sodium 2759.9, Carbohydrate 90.8, Fiber 7.8, Sugar 4.2, Protein 26.4

CORN DOG CASSEROLE



Corn Dog Casserole image

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

2 cups celery, thinly sliced
2 tablespoons butter or 2 tablespoons margarine
1 1/2 cups green onions, sliced
1 1/2 lbs hot dogs
2 eggs
1 1/2 cups milk
2 teaspoons rubbed sage
1/4 teaspoon pepper
17 ounces cornbread-muffin mix
8 ounces sharp cheddar cheese, shredded

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.

VEGETARIAN TORTILLA CASSEROLE



Vegetarian Tortilla Casserole image

Simple and direct, yet so filling. A wonderful healthy meal for the entire family. For variety, I sometimes substitute a can of red kidney beans for the black beans.

Provided by Fauve

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 cups light ricotta cheese
1 egg
pam vegetable oil cooking spray
1 1/2 cups picante sauce or 1 1/2 cups salsa
6 corn tortillas
1 can black beans, drained
1 cup shredded mozzarella cheese

Steps:

  • Preheat oven to 350*.
  • Combine ricotta and egg.
  • Stir till smooth& set aside.
  • Spray 2 quart casserole dish with Pam.
  • Spread 1/2 c. salsa to cover bottom.
  • Layer 3 tortillas on top, then spread half the ricotta mixture on tortillas.
  • Spread half of the beans onto the cheese layer.
  • Top with 1/2 cup salsa.
  • Add remaining 3 tortillas on top of this, then layer ricotta mixture, kidney beans, remaining salsa, with the last layer being the mozarella cheese.
  • Sprinkle with Parmesan cheese Cover, bake 35 to 40 minutes or until bubbly.

VEGETARIAN CORN DOG CASSEROLE



Vegetarian Corn Dog Casserole image

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

2 tablespoons butter
2 cups thinly sliced celery
1 ½ cups sliced green onion
1 ½ pounds vegetarian hot dogs
2 eggs, beaten
1 ½ cups milk
2 teaspoons rubbed sage
¼ teaspoon ground black pepper
2 (8.5 ounce) packages dry corn bread mix
2 cups shredded Cheddar cheese, divided

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

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