Corn Dog Casserole Recipe (Baked Cheddar & Veggie Casserole)

Heat the oven to 350°F (180°C). Lightly grease a medium baking dish so the casserole releases easily.

Melt the butter and margarine in a skillet. Add celery and green onions and cook for 4–6 minutes, just until slightly softened.

In a bowl, beat the eggs. Pour in the milk, then stir in rubbed sage and black pepper until smooth.

Mix most of the shredded cheddar into the egg-and-milk mixture, keeping a little aside if you want a cheesy top.

Fold the sautéed vegetables into the mixture. Pour into the baking dish and sprinkle the remaining cheese over the top if using.

Bake for 35–45 minutes, until the center is set and the top is lightly browned. If it browns too fast, loosely tent with foil.

Let it sit for 10 minutes before slicing so it holds together neatly. Serve warm.