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Cheesy Franks and Potatoes Recipe

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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

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Cheesy Franks and Potatoes Recipe

Prep: 20 min. Bake: 30 min.

Yield: 6 Servings

20 30 50

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

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.
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.

Nutritional Facts 1 cup equals 313 calories, 21 g fat (9 g saturated fat), 43 mg cholesterol, 974 mg sodium, 23 g carbohydrate, 2 g fiber, 9 g protein.

Originally published as Cheesy Franks and Potatoes in Casserole Cookbook , p77

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Reviews for Cheesy Franks and Potatoes (3)

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Cheesy Franks and Potatoes

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Reviewed on Sep. 23, 2009 by cookjan

Will be trying this one! With today's economy this one could be a good week day supper! Will post after We try it!

Reviewed on Jul. 22, 2008 by maryko

My husband loves potatoes almost as much as "hotdogs"! Can't wait to try.

Reviewed on Jul. 17, 2008 by pinkhottie

this is a great dish to make for a crowd because its easy to double. and if you need to use up a bunch of hotdogs after having a grill-out ry fixing this.