Corn Dog Casserole Adapted from Taste of Home

Corn Dog Casserole Adapted from Taste of Home 2 (12 oz.) packs hot dogs, cut into 1/2" slices 2 (8.5 oz.) boxes corn muffin mix 1 1/2 c. milk 2 eggs 1 TBS mustard 1 medium onion, finely chopped 2 c. shredded cheddar cheese 1 TBS butter Salt and Pepper to taste Preheat oven to 400. In a medium skillet, melt butter over medium heat. Add onions and saute' until tender and golden, about 5 minutes. Add salt, pepper and hot dogs. Continue cooking until hot dogs are slightly crisp around edges, stirring often, 5 additional minutes. Stir in mustard and reduce heat to low. In a large bowl combine eggs and milk. Whisk until well combined. Add both packages of corn muffin mix. Whisk well. Will still have small lumps. Add 1 c. cheese. Stir well. Add hot dog mixture. Stir to combine. Pour into a greased 9x13 baking dish. Top with remaining cheese. Bake uncovered for 30 minutes or until toothpick comes out clean. Serve with ketchup on side.