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Hot Dog and Corn Casserole

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Serves | Prep Time | Cook Time

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Ingredients You'll Need

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


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

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