Crock Pot Corn Dog Casserole Recipes

EASY CROCKPOT CORN CASSEROLE RECIPE

Steps:

• MIx together corn muffin mix, sugar, corn kernels, creamed corn, sour cream and eggs in a bowl.
• Spray inside of slow cooker with non stick spray and pour in batter. Smooth out so it is the same thickness all the way across pot. Pour melted butter on top.
• Cover and cook on high for 2-3 hours or until center is set and firming up. Test with toothpick to see if it comes out mostly clean.
• If desired you can sprinkle cheese on top for last 30 minutes so it melts when done.

CROCK POT CORN CASSEROLE

Steps:

• Pour the jiffy mix, corn, creamed corn, butter, egg, and 1 cup of the cheddar cheese into the crock pot. Mix very well.
• Dollop the sour cream on the casserole by small spoonfuls, and then sprinkle the rest of the cheese evenly over the top.
• Cook on high for 3-4 hours, or until a knife inserted in the middle comes out clean.
• Let set for 10 minutes then serve warm. Enjoy!

CROCK POT CORN CASSEROLE

Steps:

• Grease a 6-quart slow cooker or line it with a liner. (I used my Hamilton Beach 3-in-1 Slow Cooker)
• In a bowl, combine cream cheese, eggs and sugar.
• Mix in dry muffin mix and remaining ingredients.
• Mix well.
• Pour into slow cooker and cook on high for 2-4 hours, checking occasionally and turning crock insert when necessary to cook evenly.

SLOW-COOKER CHEESY CORN DOG CASSEROLE

Steps:

• Spray 6-quart slow cooker generously with cooking spray, or grease with oil.
• Chop and seed 1 jalapeño chile, and slice and seed the other jalapeño chile into rounds. Set aside.
• In large bowl, mix Bisquick mix, cornmeal, brown sugar, onion powder and pepper. Add butter, buttermilk and egg. Stir until combined. Stir in hot dogs, drained corn, 1 cup of the cheese and 1 chopped jalapeño.
• Spoon into slow cooker. Cover; cook on High heat setting 3 to 4 hours or Low heat setting 5 to 6 hours or until toothpick inserted in casserole comes out clean. (I cooked mine on Low 5 1/2 hours, and it came out perfect.)
• Just before you are ready to eat, heat broiler to high. Add remaining cheese and sliced jalapeños to top of casserole. Remove ceramic bowl from slow cooker base, and place under broiler about 1 minute to melt cheese (watch closely!).

SKILLET CORN DOG CASSEROLE

Steps:

• 1. Preheat the oven to 400F.
• 2. Heat a 10" cast iron skillet over medium heat. Add the oil. When it shimmers, add the diced celery and pepper and saute until the vegetables are soft and translucent, about 10 minutes.
• 3. While the vegetables are cooking, prepare the batter. Combine the dry ingredients in a medium bowl. Whisk 1/2 cup milk and the egg in a small bowl. Slowly whisk the melted butter into the milk and egg. Pour the wet ingredients onto the dry ingredients. Stir briefly, until no ingredients remain dry. The resulting batter will be lumpy and should resemble a thick pancake batter. If the batter is thick like a muffin batter, add the remaining milk and stir briefly. Set the batter aside.
• 4. Remove the vegetables from the skillet with a slotted spoon, leaving as much oil as possible in the skillet. Turn the heat up to medium-high and brown the hot dogs on all sides to add a roasted flavor.
• 5. Remove the skillet from the heat. Brush the oil under the hot dogs on the walls of the skillet to prevent sticking. Evenly space the hot dogs. Add the celery, peppers and corn, forming an even layer around the hot dogs.
• 6. Pour the batter over the hot dogs and vegetables. Spread the dough to reach the walls of the skillet. Distribute the diced cheese over the batter.
• 7. Place the skillet in the center of the hot oven and bake 20 minutes until the cheese is well melted and the top is golden.
• 8. Allow to rest 10 minutes before serving. Serve warm.

CROCK POT CORN DOG CASSEROLE RECIPE

Steps:

• Combine Pork and Beans, hot dogs, yellow onion and mustard in crock pot and stir together
• Combine corn muffin mix, creamed corn, egg, and vegetable oil in a bowl. Pour over the top of the hot dog mix and spread to cover
• Cook on low for 6 hours
• Remove the lid of the crock pot and cook for 1 additional hour on low

CORNDOG CASSEROLE

Steps:

• 1. Preheat oven to 400°.
• 2. In a large bowl, mix eggs and milk. Cut up 1 pkg hot dogs and add to the mixture.
• 3. Stir in the 2 boxes of Jiffy mix and 1 1/2 cups of cheddar.
• 4. Spray a 9"X13" dish with non-stick spray. Pour mixture into the dish. Top with remaining hot dogs and cheese.
• 5. Bake uncovered for 20-25 minutes. Test for doneness using the toothpick method...the first time I made this, I pulled it from the oven at 20 min..it was BEAUTIFUL..but not done all the way through. *Recipe can be easily cut in half and cooked in a 8"X8" dish.

CROCK POT CORN CASSEROLE

Steps:

• In a large bowl, stir together eggs and creamed corn until mixed well.
• Add remaining ingredients and mix well.
• Transfer mixture to a lightly greased 6-quart slow cooker. Place a double layer of paper towels just beneath the lid.Cover and cook on HIGH for 2 to 3 hours or on Low for 4 hours or until the center is set.

CROCK POT CORN CASSEROLE

Steps:

• Drain the cans of corn and melt the butter.
• Spray inside of CrockPot with non-stick cooking spray.
• Layer all of the ingredients in your CrockPot.
• Stir until combined.
• Cover and cook 2-4 hours on high heat until golden brown on top and middle is set up.

CORN DOG CASSEROLE

Steps:

• In a small skillet, saute celery in butter 5 minutes. Add onions; saute until vegetables are tender, 5 minutes longer. Place in a large bowl; set aside. , Preheat oven to 400°. Cut hot dogs into 1/2-inch slices. In the same skillet, saute hot dogs until lightly browned, about 5 minutes; add to vegetables. Reserve 1 cup. , In a large bowl, whisk eggs, milk, sage and pepper. Add remaining hot dog mixture. Stir in cornbread mixes. Add 1-1/2 cups cheese. Spread into a shallow 3-qt. or 13x9-in. baking dish. Top with reserved hot dog mixture and remaining cheese. , Bake, uncovered, until golden brown, about 30 minutes.

PAULA DEEN'S CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, combine all ingredients except for the cheddar cheese. Be sure to drain the whole kernel corn.
• Pour into a greased 9 x 13 casserole dish or 10-inch cast iron skillet.
• Bake uncovered for 45 minutes.
• Top with shredded cheddar. Bake for an additional 10-15 minutes, until the top begins to brown.
• Let stand for 5 minutes prior to serving.
• In a large bowl, combine all ingredients except for the cheddar cheese. Be sure to drain the whole kernel corn first. Add it to a lightly greased Crock Pot.
• Cook on high for 2-3 hours or on low for 4.
• Add the shredded cheddar during the last 20 minutes of cooking.
• Ensure the center is firm and set prior to serving.