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Corn Dog Casserole

2 cups finely minced celery
2 Tbsp butter
1-1/2 cups sliced green onions
1-1/2 pounds of hot dogs
2 eggs
1-1/2 cups milk
2 tsp sage
1/4 tsp black pepper
1/4 tsp salt
2-8.5 oz Jiffy muffin mix
8 oz sharp Cheddar Cheese shredded

Sauté celery in butter for 5 minutes. Add onions and continue cooking
2 minutes. Dump skillet ingredients into a large bowl. Cut hot dogs
in half lengthwise, then chop into bite size pieces. Sauté dogs in
skillet; turning to brown. Add to bowl. Reserve 1 cup of hot dogs &
veggies in a small bowl. Slightly beat eggs & milk together. Add egg
mix and next 4 ingredients to bowl. Add 1-1/2 cups of cheese to bowl
also. Mix all ingredients well. Spray 13x9 Pyrex. Pour in casserole.
Top with reserve hot dogs and cheese. Bake uncovered at 400 for 30

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