State Fair Corn Dog Casserole


2 (12 oz.) packs hot dogs, cut into 1/2″ slices
2 (8.5 oz.) boxes corn muffin mix
1 1/2 c. milk
2 eggs
1 TBS mustard
1 medium onion, finely chopped
2 c. shredded cheddar cheese
1 TBS butter
Salt and Pepper to taste


Preheat oven to 400. In a medium skillet, melt butter over medium heat. Add onions and saute’ until tender and golden, about 5 minutes. Add salt, pepper and hot dogs. Continue cooking until hot dogs are slightly crisp around edges, stirring often, 5 additional minutes. Stir in mustard and reduce heat to low. In a large bowl combine eggs and milk. Whisk until well combined. Add both packages of corn muffin mix. Whisk well. Will still have small lumps. Add 1 c. cheese. Stir well. Add hot dog mixture. Stir to combine. Pour into a greased 9×13 baking dish. Top with remaining cheese. Bake uncovered for 30 minutes or until toothpick comes out clean. Serve with ketchup on side.