Corn Dog Casserole Recipe (Baked Cheddar & Veggie Casserole)
Corn dog casserole recipe made with celery, green onions, eggs, milk, sage, pepper, and sharp cheddar. It’s a simple baked casserole: sauté, whisk, combine, then bake. Follow the how-to steps for an easy slice-and-serve dish for a crowd.
Ingredients
Ingredients
Step-by-Step Method
Preheat and prep the pan
Heat the oven to 350°F (180°C). Lightly grease a medium baking dish so the casserole releases easily.
Sauté the vegetables
Melt the butter and margarine in a skillet. Add celery and green onions and cook for 4–6 minutes, just until slightly softened.
Whisk the egg mixture
In a bowl, beat the eggs. Pour in the milk, then stir in rubbed sage and black pepper until smooth.
Add the cheese
Mix most of the shredded cheddar into the egg-and-milk mixture, keeping a little aside if you want a cheesy top.
Combine and assemble
Fold the sautéed vegetables into the mixture. Pour into the baking dish and sprinkle the remaining cheese over the top if using.
Bake until set
Bake for 35–45 minutes, until the center is set and the top is lightly browned. If it browns too fast, loosely tent with foil.
Rest and serve
Let it sit for 10 minutes before slicing so it holds together neatly. Serve warm.