Corn Dog Casserole

Corn Dog Casserole
Servings | 8
Estimated POINTS® value per serving | 5
Course | Light Meals

Ingredients
8 fat-free beef or pork hot dogs, sliced
2 boxes Jiffy Corn Muffin Mix
1 cup onion(s)
2/3 cup celery
2/3 cup green onions, chopped
1/2 cup Egg Beaters
2 Tbsp Country Crock Shedd’s Spread Light Margarine
1/2 cup plain fat-free yogurt
1 tsp rubbed sage
8 oz Kraft 2% Milk Natural Cheese Mild Cheddar Cheese (shredded)
1 tsp black pepper
2 tsp hot pepper sauce
1 1/2 cup fat-free skim milk
1/4 cup yellow mustard

Instructions
In a sprayed skillet, saute celery and white onion for 5 minutes. Place in a large bowl; set aside. Cut hot dogs into rounds. In the same skillet, saute the hot dogs for 5 minutes or until lightly browned; add to vegetables.
In a large bowl, combine eggbeaters, melted margarine, yogurt, milk, sage, pepper, and hot sauce. Stir in corn bread mixes. Add the chopped green onions and cheese. Combine with hot dog mixture. Spread into a shallow 3-qt. baking dish.
Bake, uncovered, at 400 for 30 minutes or until golden brown.
Cut into 8 squares.

1 square = 5 points (double check)
Serve with yellow mustard for dipping

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