Adult Corn Dog Casserole with Beet Greens

Serves: 12


1 (12 ounce) bag Cut 'N Clean Greens Beet Greens

1 tablespoon butter or olive oil

1 cup thinly sliced celery

1 onion, diced

2-3 garlic cloves, finely minced

1 (1 pound) smoked turkey sausage, chopped

2 eggs

1 1/2 cups milk

1/ 2 teaspoon poultry seasoning

1/4 teaspoon ground pepper

2 (8.5 ounce) packages corn bread/muffin mix (such as Jiffy)

2 cups (8 ounces) shredded provolone cheese, divided use


Heat oven to 400 degrees. Mist a 13- by 9-inch baking dish with nonstick spray and set aside.

In a large nonstick skillet, cook beet greens over medium heat until they wilt, about 3-4 minutes; add 1 tablespoon water if the greens are sticking to the pan. Remove greens to a bowl and set aside.

Wash out skillet and heat oil or butter. Sauté celery and onions over medium-low heat until soft but not browned, about 5-7 minutes. Add garlic during the last minute (so it doesn’t burn). Remove vegetables to a bowl and set aside.

In same pan, sauté sausage for about 5 minutes or until lightly browned, stirring occasionally.

In a large bowl, whisk eggs, milk, poultry seasoning and pepper. Stir in the corn bread mix, celery-onion mixture and sausage. Stir in half the wilted, drained beet greens (save rest for another use) and three-quarters of the cheese.

Pour batter into prepared dish. Sprinkle with remaining 1/2 cup of cheese. Bake, uncovered, for 35 minutes. Top will be golden brown. Remove from oven and let cool for at least 5-10 minutes before cutting.

Kids like this version as well as adults do. To make this a full dinner, serve with a fresh green salad and some sliced tomatoes. What do you do with the rest of the wilted beet greens? Chop them a bit finer and stir them into your egg white omelet tomorrow morning!

Popular vegetable substitutions include: Beet Greens or Curly Spinach or IRONman Spinach Beet Salad or Organic Garden Greens or Rainbow Chard

This updating and “greening up” of the corn dog idea makes a great lunch or dinner