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Corn Dog Casserole
This Corn Dog Casserole recipe is a corn casserole with a twist that both kids and adults will love when it hits the dinner table!
Course
Main Course
Cuisine
American
Prep Time
5
minutes
minutes
Cook Time
55
minutes
minutes
Total Time
1
hour
hour
Servings
8
Calories
355
kcal
Author
Brandie @ The Country Cook
Ingredients
15
ounce
can cream style sweet corn
15
ounce
can whole kernel sweet corn,
drained
1
cup
sour cream
½
cup
(1 stick) salted butter,
melted
½
cup
shredded cheddar cheese
8.5
ounce
box Jiffy Corn Muffin Mix
1
Tablespoon
minced chives (optional)
1
teaspoon
mustard powder
3
hot dogs, chopped
divided use
Instructions
Preheat the oven to 400F degrees and spray an 11x7-inch baking dish (or similar size casserole dish) with nonstick spray; set aside.
Combine the corn, sour cream, melted butter, cheese, Jiffy mix, chives, mustard powder, and 2 of the chopped hotdogs in a large bowl.
Pour into the prepared baking dish and top with the remaining chopped hotdog.
Bake for 20 to 25 minutes until the center only slightly jiggles (oven times vary depending on the type of baking dish you used)
Allow to cool for a few minutes then garnish with additional chives and serve.
Notes
Plain yogurt may be used in place of sour cream.
Oven times vary but the edges should be lightly browned and the center of the casserole will only jiggle very slightly. It sets up more as it cools.
The mustard powder does not create an overpowering mustard flavor, but really adds to the hot dogs.
Nutrition
Calories:
355
kcal
|
Carbohydrates:
25
g
|
Protein:
6
g
|
Fat:
26
g
|
Sodium:
530
mg
|
Fiber:
2
g
|
Sugar:
7
g