Corn Muffin Frank Casserole
A hearty casserole combining savory hot dogs, sweet corn muffin topping, and peas, flavored with mustard and onion—perfect for quick family dinners or casual gatherings.
Ingredients
Instructions
- Melt the margarine in a skillet over medium heat.
- Add chopped onion and cook until lightly browned.
- Stir in flour, salt, and prepared mustard until well combined.
- Gradually add milk, stirring constantly to prevent lumps.
- Cook and stir until the mixture thickens.
- Add sliced franks and peas to the mixture and heat until boiling.
- Pour the hot mixture into a 13 x 9 x 2-inch baking dish.
- Bake or serve hot as desired.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine. If you prefer a bit of heat, add some diced jalapeños or a dash of hot sauce to the mixture. You can substitute the franks with turkey or veggie dogs for a lighter or vegetarian option. If you want an extra cheesy dish, sprinkle some shredded cheese on top before baking, which pairs beautifully with Cheese And Chili Cornbread.
Serving Suggestions
Serve the Corn Muffin Frank Casserole with a fresh green salad or steamed vegetables for a balanced meal. You can also offer a side of cornbread for extra comfort. This dish works well for brunch or a casual dinner, and it’s perfect for potlucks. For dessert, consider serving Chocolate Chip Cookie Dough Cheesecake to round out the meal.
Storage & Reheating
To store leftovers, allow the casserole to cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3 days. To reheat, place individual portions in the microwave until warmed through, or bake in a preheated oven at 350°F (175°C) until hot, about 15-20 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Muffin Frank Casserole contains roughly 465 calories, with 12g protein, 79g carbohydrates, and 12g fat. It is an excellent source of vitamin A (62% of the Daily Value), vitamin C (42% of the Daily Value), and iron (37% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 1833mg per serving (80% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, you can prepare the casserole a day in advance. Simply follow the recipe up to the baking step, cover it tightly, and refrigerate. When you're ready to bake, let it sit at room temperature for about 30 minutes before placing it in the oven.
What can I substitute for the corn muffin mix?
If you don’t have corn muffin mix, you can make your own by combining 1 cup of cornmeal, 1 cup of flour, 1/4 cup of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Mix these dry ingredients and add in the wet ingredients as per the original recipe.
Can I add other vegetables to this casserole?
Absolutely! You can include vegetables like bell peppers, corn, or even chopped spinach to enhance the nutritional value and flavor. Just make sure to sauté them along with the onions to ensure they are cooked through before adding the liquid ingredients.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).