Hot Dog and Corn Casserole
CATEGORIES
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
  1. 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.
  2. Remove from heat; add corn.
  3. Slowly stir in beaten eggs.
  4. Pour mixture into a lightly buttered 1 1/2-quart baking dish. Top with bread crumbs and dot with 2 tablespoons butter.
  5. Bake at 350° for 30 minutes.
  6. Score each hot dog several times on the diagonal or lengthwise; arrange on top of casserole.
  7. Bake an additional 15 to 20 minutes