CORN DOG CASSEROLE

2 cups thinly sliced celery
2 tablespoons butter or margarine
1-1/2 cups sliced green onions
1-1/2 pounds hot dogs
2 eggs
1-1/2 cups milk
2 teaspoons rubbed sage
1/4 teaspoon pepper
2 packages corn bread/muffin mix (8-1/12 oz each)
2 cups shredded sharp cheddar, divided (8 ounces)

In a skillet, sauté celery in butter for 5 minutes. Add onions; sauté for 5 minutes. Place in large bowl & set aside. Cut hot dogs lengthwise into quarters, then cut into thirds. In the same skillet, *sauté the hot dogs for 5 minutes or until lightly browned; add to vegetables. Set aside 1 cup. In a large bowl, combine eggs, milk, sage and pepper. Add the remaining hot dog mixture. Stir in corn bread mixes. Add 1-1/2 cups of cheese. Spread into a shallow 3-qt. Baking dish. Top with reserved hot dog mixture and remaining cheese. Bake, uncovered, at 400 degrees for 30 minutes or until golden brown. Serves 12