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Corn Dog Casserole Recipe


2 large tomatoes

1/4 cup packed brown sugar

1 tablespoon chicken bouillon granules

1 teaspoon canned minced onion

1 tablespoon dried oregano

2 cloves garlic, minced

1 tablespoon dried minced onion

1 teaspoon dried tarragon

1 1/2 tablespoons soy sauce

1 cup milk

1 (12 ounce) package corn muffin mix

1/4 cup chopped green onion


In a medium bowl, toss tomatoes, granulated sugar, bouillon granules, onion, oregano, garlic, oregano, tarragon and soy sauce.

Heat a medium frying pan or wok over medium heat. Stir lightly and brown 10 muffin tins on each side to cover.

Fry muffins in 1-inch batches for about 2 minutes, until golden brown. Remove from pan and let cool on a wire rack.

Mixture can be stored in the refrigerator for up to 1 day. Stir often, especially when serving warm.