Cheesy Franks and Potatoes |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I came up with this recipe primarily because my husband loves hot dogs and I needed a break from standard fare using franks. It was an instant hit. Even I enjoy the rich taste.Shirley Bradley, Wildwood, Florida Ingredients:
6 jumbo hot dogs, halved lengthwise and cut into 1/2-inch pieces |
1 tablespoon canola oil |
1 medium onion, chopped |
1/2 cup chopped green pepper |
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted |
2/3 cup half-and-half cream |
2 medium potatoes, cooked, peeled and cubed |
1/4 teaspoon salt |
Directions:
1. In a large skillet over medium heat, brown hot dogs in oil for 2-3 minutes or until lightly browned. Remove with a slotted spoon. In the same skillet, saute onion and green pepper until tender.
2. In a small bowl, combine the soup, cream and onion mixture. Place potatoes in a greased 11-in. x 7-in. baking dish; sprinkle with salt. Top with hot dogs. Pour soup mixture over all. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 6 servings.
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