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Skinny Corn Dog Casserole

This Skinny Corn Dog Casserole is super easy and is the perfect dish for any night of the week!

 

Servings: Makes 6 ( 1/6th of the 9 x 13 ) servings

GREEN: 7 SmartPoints per serving

BLUE: 7 SmartPoints per serving

PURPLE: 7 SmartPoints per serving

 

 

How do I make this Skinny Corn Dog Casserole?

In a skillet, saute celery in light butter for 2 minutes. Add onions and sauté for another 5 minutes or until vegetables are tender.

Place in a bowl; set aside.

 

I use the 97% fat free Hebrew National hot dogs. They are 1 Freestyle point each and taste great.

You will want to cut the hot dogs lengthwise into quarters; then into thirds. In the same skillet, saute hot dogs until they are lightly browned.

 

In a large mixing bowl, whisk the egg, sugar substitute, unsweetened almond milk, 1/4 tsp pepper and salt.

 

Stir in  cornmeal and flour. Then add veggie and hot dog mixture. 

Add 1/2 cup cheese and mix until all ingredients have been incorporated.

Spread mixture in prepared baking dish.

Top with the 1 cup reserved hot dog mixture. And remaining cheese.

Bake uncovered for 20-25 minutes or until golden brown.

Ingredients:

  • 1/2 cup celery, thinly diced
  • 1/4 cup yellow onion, sliced
  • 1 Tbsp Land O’ Lakes light butter made with canola oil
  • 1 cup yellow cornmeal
  • 1 cup self-rising white flour 
  • 1/4 cup sugar substitute ( Lakanto Monkfuit Sweetener)
  • 4 Hebrew National Beef Franks-97% fat free
  • 1/4 tsp pepper
  • 1/4 salt
  • 2 egg whites
  • 3/4 cup unsweetened almond or cashew milk
  • 1 cup light cheddar cheese ( I use Trader Joe’s lite 3 cheese blend)

Directions:

  1. Preheat oven to 350  degrees.
  2. In a skillet, saute celery in light butter for 2 minutes. Add onions and saute for another 5 minutes or until vegetables are tender. Place in a bowl; set aside.
  3. Cut hot dogs lengthwise into quarters; then into thirds. In the same skillet, saute hot dogs until they are lightly browned. Add to onion and celery bowl. Set aside 1 cup.
  4. In a large mixing bowl, whisk the egg whits, sugar substitute, unsweetened almond milk, 1/4 tsp pepper and salt. Add cornmeal and flour. Stir until well combined.
  5. Stir in veggie and hot dog mixture.  Add 1/2 cup cheese and mix until all ingredients have been incorporated.
  6. Spray a 9 x 13 baking dish with non stick cooking spray.
  7. Spread mixture in prepared baking dish. Top with the 1 cup reserved hot dog mixture. And remaining cheese.
  8. Bake uncovered for 20-25 minutes or until golden brown.

 

Servings: Makes 6 ( 1/6th of the 9 x 13 ) servings

GREEN: 7 SmartPoints per serving

BLUE: 7 SmartPoints per serving

PURPLE: 7 SmartPoints per serving

Yield: 6

Skinny Corn Dog Casserole

Skinny Corn Dog Casserole

This Skinny Corn Dog Casserole is super easy and is the perfect dish for any night of the week!

Prep Time 15 minutes
Cook Time 25 minutes 20 seconds
Total Time 40 minutes 20 seconds

Ingredients

  • 1/2 cup celery, thinly diced
  • 1/4 cup yellow onion, sliced
  • 1 Tbsp Land O' Lakes light butter made with canola oil
  • 1 cup yellow cornmeal
  • 1 cup self-rising white flour ( I use Gold Medal)
  • 1/4 cup sugar substitute ( Splenda or Stevia)
  • 4 Hebrew National Beef Franks-97% fat free
  • 1/4 tsp pepper
  • 1/4 salt
  • 2 egg whites
  • 3/4 cup unsweetened almond or cashew milk
  • 1 cup light cheddar cheese ( I use Trader Joe's lite 3 cheese blend)

Instructions

  1. Preheat oven to 350 degrees.
  2. In a skillet, saute celery in light butter for 2 minutes. Add onions and saute for another 5 minutes or until vegetables are tender. Place in a bowl; set aside.
  3. Cut hot dogs lengthwise into quarters; then into thirds. In the same skillet, saute hot dogs until they are lightly browned. Add to onion and celery bowl. Set aside 1 cup.
  4. In a large mixing bowl, whisk the egg whites, sugar substitute, unsweetened almond milk, 1/4 tsp pepper and salt. Add cornmeal and flour. Stir until well combined.
  5. Stir in veggie and hot dog mixture. Add 1/2 cup cheese and mix until all ingredients have been incorporated.
  6. Spray a 9 x 13 baking dish with non stick cooking spray.
  7. Spread mixture in prepared baking dish. Top with the 1 cup reserved hot dog mixture. And remaining cheese.
  8. Bake uncovered for 20-25 minutes or until golden brown.

Servings: Makes 6 ( 1/6th of the 9 x 13 ) servings

GREEN: 7 SmartPoints per serving

BLUE: 7 SmartPoints per serving

PURPLE: 7 SmartPoints per serving

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Nutrition Information

Yield

6

Amount Per Serving Calories 230Total Fat 5gSaturated Fat 1gCarbohydrates 40gNet Carbohydrates 9gFiber 1gSugar 1gProtein 18g

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Alice

Monday 10th of June 2019

Can you use another form of liquid besides almond milk?

Lindsay Kehl

Monday 10th of June 2019

Hi Alice,

You could use skim milk, low carb milk, cashew milk. The points may vary but it most definitely can be substituted.

Thanks so much,

Linds

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