Vegetarian Corn Dog Casserole

Recipesfull introduces to you: Cinco de Mayo Recipes. (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.

Brief

Prep 15 mins

Cook: 30 mins

Total: 45 mins

Servings: 12

Yield: 12 servings

Vegetarian Corn Dog Casserole

Ingredients

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

Corn Tortilla Chips

Main Dish

Directions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Grease a shallow 3 quart baking dish.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Bake uncovered in preheated oven for 30 minutes until golden brown.

Nutritional Information

Vegetarian Corn Dog Casserole

Servings Per Recipe:12

Calories: 396.1

% Daily Value *

Protein: 21.5g 43%

Carbohydrates: 34.5g 11%

Dietary Fiber: 3.5g 14%

Sugars: 6.4g

Fat: 19.4g 30%

Saturated Fat: 7.6g 38%

Cholesterol: 51.4mg 17%

Vitamin A Iu: 572.5IU 12%

Niacin Equivalents: 10.6mg 82%

Vitamin B6: 0.6mg 38%

Vitamin C: 3.4mg 6%

Folate: 83.9mcg 21%

Calcium: 305.8mg 31%

Iron: 2.6mg 15%

Magnesium: 24.7mg 9%

Potassium: 243.6mg 7%

Sodium: 1054.2mg 42%

Calories From Fat: 174.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.