Friday, 13 February 2015

Corn Dog Casserole

I'm trying to find some easy options for lunch, things I can just pull out of the freezer, defrost and have ready to eat at work. Remember the Sandwich Pies? Just like that and I thought this would be perfect as the binding of the cornbread would help hold everything together. I tried a sneak peek on Sunday morning and it was yummy. I used Jiffy cornbread mix which is tough to get in the UK, maybe I should suggest to Tesco to add it to their American range instead of Lucky Charms which just made kids hyper! I also have plans for fishy sandwich pies, burritos and another cornbread sandwich type thing. Then I have no excuse!

Corn Dog Casserole (adapted from Taste of Home)
(Serves 4-6)

2 celery sticked, halved and sliced
2 tbsp butter
3 spring onions, sliced
4 hot dogs
1 eggs
60ml milk
2 tsp Italian seasoning
1/4 teaspoon pepper
1 8 oz packet corn bread/muffin mix
100g cheddar cheese, grated

In a small frying pan, sauté the celery in butter for 5 mins. Add the onions; sauté for 5 mins longer or until the vegetables are tender. Place in a large bowl and set aside.

Preheat oven to 200°C. Cut the hot dogs lengthwise into quarters, then cut into thirds. In the same frying pan, sauté the hot dogs for 5 mins or until lightly browned, add to vegetables. Set aside ¼ of the mixture

In a large bowl, whisk the eggs, milk, Italian seasoning and pepper. Add the larger chunk of the hot dog mixture. Stir in the corn bread mix. Add ¾ of the cheese. Spread into a shallow 3l baking dish. Top with the reserved hot dog mixture and remaining cheese.

Bake, uncovered for 30 mins or until golden brown. 

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