2 cups finely minced celery 2 tablespoons butter 1-1/2 cups sliced green onions 1-1/2 pounds Oscar Meyer® BeefHot Dogs 2 eggs 1-1/2 cups milk 2 teaspoons sage 1/4 teaspoon each salt and black pepper 1 (2.8-1/2-ounce) box Jiffy® Muffin Mix 8 ounces sharp Cheddar cheese, shredded Sauté celery in butter for 5 minutes. Add onions and continue cooking 2 minutes. Dump skillet ingredients into a large bowl. Cut hot dogs in half lengthwise, then chop into bite-size pieces. Sauté dogs in skillet; turning to brown. Add to bowl. Reserve 1 cup of hot dogs and vegetables in a small bowl. Slightly beat eggs and milk together. Add egg mix and next 4 ingredients to bowl. Add 1-1/2 cups of cheese to bowl also. Mix all ingredients well. Spray a 13 x 9-inch Pyrex® casserole dish. Pour mixture into dish. Top with reserved hot dogs and cheese. Bake, uncovered, at 400°F. for 30 minutes. From Mimi in Alabama via www.nancys-kitchen.com Note from Mimi: “I made this for a birthday get-together along with string beans, salad and a trifle. It was a real hit.�?
From Mimi in Alabama via www.nancys-kitchen.com
Note from Mimi: “I made this for a birthday get-together along with string beans, salad and a trifle. It was a real hit.�?
Nutritional Information:
10/18/2005
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