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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
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 6 servings

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

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.

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.
Originally published as Cheesy Franks and Potatoes in Casserole Cookbook 2001, p77

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.

Reviews for Cheesy Franks and Potatoes

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
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2 Star
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1 Star
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MY REVIEW
Reviewed Dec. 20, 2013

"Wow, this is really good. It is creamy and cheesy. I would guess kids would love it."

MY REVIEW
Reviewed May. 14, 2013

"Forgot to mention ~ sorry....did not brown hot dogs, but rather cut in chunks, cooked in water til they got hot."

MY REVIEW
Reviewed May. 14, 2013

"OMGoodness, this was wonderful!! My husband ate half of it, alone! Made a couple changes to suit us ~ did not cook onion/pepper in oil ~ just added to soup mixture. Heated cheddar soup in micro. just til warm ~ seemed to blend better with half-half. Also added extra potato; did not peel. Definitely will make again, and again. Very, very easy to make ~ highly recommend!! K."

MY REVIEW
Reviewed May. 13, 2013

"We're making this for supper ~~ husband's a meat/potato fella, plus anything with cheese is even better, he says. Very easy looking, too."

MY REVIEW
Reviewed Sep. 23, 2009

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

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