CORN DOG CASSEROLE
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2 cups thinly sliced celery
2 tablespoons butter or margarine
1-1/2 cups sliced green onions
1-1/2 pounds of hot dogs
2 eggs
1-1/2 cups milk
2 teaspoons rubbed sage
1/4 teaspoons pepper
2 packages (8-1/2 oz each) corn bread/muffin mix
2 cups (8 oz) shredded sharp chedder cheese, divided

In a skillet, saute celery in butter for 5 minutes.  
Add onions; saute for 5 minutes.  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 min. 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 corn 
bread 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.