CORN DOG CASSEROLE

CORN DOG CASSEROLE 2 cups thinly sliced celery 2 tablespoons butter 1-1/2 cups sliced green onions 1-1/2 pounds hot dogs 2 large eggs 1-1/2 cups 2% milk 2 teaspoons rubbed sage 1/4 teaspoon pepper 2 packages (8-1/2 ounces each) cornbread/muffin mix 2 cups shredded sharp cheddar cheese, divided In a small skillet, saute celery in butter 5 minutes. Add onions; saute 5 minutes longer or until vegetables are tender. Place in a large bowl; set aside. Preheat oven to 400°. Cut hot dogs into 1/2-inch slices. In the same skillet, saute hot dogs until lightly browned, about 5 minutes; add to vegetables. Set aside 1 cup. In a large bowl, whisk eggs, milk, sage and pepper. Add remaining hot dog mixture. Stir in cornbread mixes. Add 1-1/2 cups cheese. Spread into a shallow 3-qt. baking dish. Top with reserved hot dog mixture and remaining cheese. Bake, uncovered, until golden brown, about 30 minutes.