CORN DOG CASSEROLE

CORN DOG CASSEROLE 2 cups celery, sliced 1 cup onions, chopped 1 1/2 pounds hot dogs 2 eggs 1 1/2 cups milk 1 teaspoon sage 1/3 teaspoon black pepper 18 oz. cornbread mix 8 oz. shredded cheddar cheese In a skillet, cook celery and onions until tender. Place in a mixing bowl; set aside. Cut hot dogs into quarters, then into thirds. Place in a skillet, cook until lightly brown. Fold into celery mixture; set aside, reserving one cup of the mixture. In another bowl, combine eggs, milk, sage, and black pepper. Fold in hot dog mixture. Stir in cornbread mix. Add one and a half cups cheese. Spread mixture into a greased 3 quart dish. Top with the reserved hot dog mixture and cheese. Bake uncovered at 350F until golden brown, 20-30 minutes.