Franks 'n' Beans Supper Recipe

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Your hungry clan will clean their plates when you serve this creamy concoction from Marline Muckenhirn of Delano, Minnesota. Hot dogs, green beans, potatoes and bacon combine to make a hearty meal.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4-6 servings
Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4-6 servings


  • 2 bacon strips, diced
  • 6 hot dogs, cut into thirds
  • 1 small onion, chopped
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1/2 cup water
  • 1/4 teaspoon dried thyme
  • 1/8 to 1/4 teaspoon pepper
  • 3 cups sliced cooked potatoes
  • 1 cup frozen cut green beans, thawed

Nutritional Facts

1 serving (1 each) equals 313 calories, 21 g fat (8 g saturated fat), 34 mg cholesterol, 929 mg sodium, 22 g carbohydrate, 3 g fiber, 9 g protein.


  1. In a skillet, cook bacon until crisp. Remove with a slotted spoon and set aside; drain, reserving 1 tablespoon drippings. Saute hot dogs and onion in drippings until onion is tender. Combine soup, water, thyme and pepper; add to skillet with potatoes and beans. Mix well; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until heated through. Top with bacon. Yield: 4-6 servings.
Originally published as Franks 'n' Beans Supper in Quick Cooking July/August 1998, p63

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Reviewed Oct. 1, 2013

"Very good and kid friendly to make and eat."

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