HOT DOG AND CORN CASSEROLE

 

  • Cooking Time:
  • Servings:
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Ingredients

  • 3 tablespoons Butter or margarine
  • 3 tablespoons flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups heated milk
  • 2 1/4 cups cooked whole kernel corn, fresh, canned or frozen
  • 3 eggs, beaten
  • 1/4 cup fine dry bread crumbs
  • 2 tablespoons butter
  • 6 to 8 hot dogs

Directions

  • Heat 3 tablespoons butter in saucepan over medium low heat. Blend in 3 tablespoons flour then add salt and pepper. Gradually stir in hot milk. Continue cooking and stirring until thickened and smooth.
  • Remove from heat; add corn.
  • Slowly stir in beaten eggs.
  • Pour mixture into a lightly buttered 1 1/2-quart baking dish. Top with bread crumbs and dot with 2 tablespoons butter.
  • Bake at 350° for 30 minutes.
  • Score each hot dog several times on the diagonal or lengthwise; arrange on top of casserole.
  • Bake an additional 15 to 20 minutes

Notes

Categories: Main Dish 
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