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Corn Dog Casserole

2 cups thinly sliced celery
2 tablespoons butter or margarine
1 1/2 cups sliced green onions
1 1/2 pounds hot dogs
2 eggs
1 1/2 cups milk
2 teaspoons rubbed sage
1/4 teaspoon pepper
17 ounces (2 pkgs) corn bread/muffin mix
8 ounces (2 cups) shredded sharp cheddar cheese

In a skillet, saute celery in butter for 5 minutes. Add onions;
saute for 5 minutes more. Place in a large bowl; set aside. Cut
hot dogs lengthwise into quarters, then cut into thirds. In the
same skillet, saute the hot dogs for 5 minutes 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 cornbread mixes. Add 1 1/2 cups of cheese. Spread
into a shallow 3-qt. baking dish. Top with reserved hot dog mixture
and remaining cheese. Bake, uncovered, at 400 degrees for 30
minutes or until golden brown. Yeild: 12 servings.

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