Hot Dog Cornbread Casserole Recipe 47 Food

HOT DOG CORNBREAD CASSEROLE

Steps:

• Preheat oven to 375 degrees F. Coat an 8-inch square baking dish with cooking spray.
• In a large bowl, combine corn muffin mix, eggs, milk, and cayenne pepper with a spoon; mix well. Stir in hot dogs, then pour into prepared baking dish.
• Bake 25 to 30 minutes, or until a toothpick inserted in center comes out dry. Let cool 5 to 10 minutes, then slice.

HOT DOG CORNBREAD CASSEROLE

Steps:

• Cut hot dogs into 1/2-inch pieces. Put in baking dish (12x8 inches) with beans, ketchup, water, mustard and Worcestershire sauce.
• Combine flour, sugar, salt and baking powder in large bowl. Stir in cornmeal. Add egg and rest of ingredients. Stir just enough to combine.
• Spread evenly over beans. Bake at 400° for 35 to 40 minutes.

CORN DOG CASSEROLE

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.

HOT DOG CORNBREAD CASSEROLE RECIPE - (4.7/5)

Steps:

• Preheat oven to 375 degrees F. Coat an 8-inch square baking dish with cooking spray. In a large bowl, combine corn muffin mix, eggs, milk, and cayenne pepper with a spoon; mix well. Stir in hot dogs, then pour into prepared baking dish. Bake 25 to 30 minutes, or until a toothpick inserted in center comes out dry. Let cool 5 to 10 minutes, then slice. Notes Feel free to use hot dogs right out of the package or grill them first for that BBQ flavor. And if you want to give this a bit of that southwestern zip, top with chili and some shredded Cheddar cheese before serving.

FRANKS AND CORNBREAD

Steps:

• In a large bowl, combine the pork and beans, hot dogs, brown sugar, Worcestershire and mustard. Transfer to a greased 9-in. square baking dish. , Prepare cornbread batter according to package directions; stir in cheese. Drop by spoonfuls onto bean mixture. bake, uncovered, at 350° for 40-45 minutes or until heated through.

HOT DOG CASSEROLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). In a 2-quart casserole dish, stir together the sliced hot dogs, green beans and their liquid, and stewed tomatoes with their juice.
• Bake in the preheated oven until the juice is thickened, about 45 minutes. Remove from oven, stir again, and sprinkle the casserole with mozzarella cheese. Heat the broiler of the oven, and place the casserole under the broiler until the cheese is melted, bubbling, and starting to brown, about 5 minutes.

CHILI CHEESE DOG CASSEROLE

Steps:

• Prepare cornbread batter according to package directions. Spread half the batter into a greased 8-in. square baking dish; set aside. , In a large skillet, saute the green pepper, onion and celery in oil until crisp-tender. Stir in hot dogs; saute until lightly browned, 3-4 minutes longer. Stir in the chili, brown sugar, garlic powder and chili powder; heat through. Stir in 3/4 cup cheese. , Spoon over cornbread batter; top with remaining cornbread batter. Sprinkle remaining cheese over the top., Bake, uncovered, at 350° until a toothpick inserted in the center comes out clean, 28-32 minutes. Let stand for 5 minutes before serving.

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!

CORN DOG CASSEROLE

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 CORN DOG BAKE

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.

CHILI CHEESE DOG CASSEROLE

Steps:

• Cut hot dogs lengthwise and then cut into bite-size pieces.
• Prepare corn bread batter according to package directions.
• Spread half the batter into a greased 8-inch square baking dish, set aside.
• In a large skillet, saute green pepper , onion, celery in oil until crisp-tender.
• Stir in hot does; saute 3-4 minutes longer or until lightly browned.
• Stir in chili, brown sugar, garlic powder, and chile powder, heat through.
• Stir in 3/4 cup cheese.
• Spoon over prepared corn bread.
• Spread remaining batter onto hot dog mixture. Sprinkle with remaining cheese.
• Bake uncovered at 350 degree for 28-32 minutes. Let stand for 5 minutes before serving.

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.

BAKED BEAN CORN DOG CASSEROLE

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.

HOT DOG AND BAKED BEAN CASSEROLE

Steps:

• Cook onion and green pepper in 1 tablespoons butter.
• Stir in hot dogs, beans, chili sauce and catsup.
• For a sweeter flavor, add brown sugar.
• Simmer 2 minutes.
• Spoon hot mixture into an ungreased 9 inch square pan or 12 X 8 pan.
• Separate biscuit dough into 10 biscuits;.
• Arrange 10 biscuits over hot meat mixture;.
• Sprinkle with cheddar cheese.
• Bake at 375 degrees for 20 to 25 minutes or until biscuits are golden.