Corn dog Casserole

True confession:  this sounds gross!

It does!

True confession:  we ate it.

We did!

Worked all day.

Ran home.

Had  45 minutes before the girl cherub had to be at dance and the Mr. and the boy cherub had to leave for the Rangers/Yankees game.

Cooking dinner is much cheaper than going out.

Remember this!

Not "this" -- but that statement before it.

It's true.

You're like me.  You look in your cabinets at "stuff" and say, "There's nothing to eat."

We're spoiled.

It's true.

But this isn't an editorial about our abundance.

It's a blog about food.

I look in the freezer.  There are hot dogs.

Not any ol' hot dog.  The boy cherub is particular.

They're Hebrew National hot dogs.  The fat free ones -- or whatever they call them.

I had a box of jiffy cornbread mix.

Because everyone should keep a box of that stuff.  It's handy.

I had onion.

We made dinner!

Corn dog Casserole

1 jiffy cornbread mix
1 package of hot dogs, cut into bite size pieces
1/2 onion, chopped
1 egg
3/4 cups milk
1 cup cheddar cheese, or to taste

Preheat the oven to 400 degrees.

Chop onion and saute in pan in a smidge of oil.

When the onions are soft, add the hot dogs and continue cooking until the onions are a caramel color.

In a bowl mix the cornbread mix, egg, and the milk.  Stir until well combined.  Add the cheddar cheese, onion/hot dog mix and stir well.

Pour into a 8X8 pan (or 9X9) that's been sprayed with Pam.  Bake for about 30 minutes or until done and golden brown.

Serve with mustard . . .after all, it's kinda like a corn dog!

I served chips and fresh mango for a complete meal!   The only problem with this -- it was all kind of the same color!  Next time, I'll go for strawberries; that'll break the orange/yellow on the plate!