Cheesy Franks and Potatoes Recipe

5 7 2
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Cheesy Franks and Potatoes Recipe

Read Reviews
5 7 2
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.

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 11x7-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: 313 calories, 21g fat (9g saturated fat), 43mg cholesterol, 974mg sodium, 23g carbohydrate (5g sugars, 2g fiber), 9g protein.

  • 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
  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 11x7-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

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Reviews forCheesy Franks and Potatoes

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Xena7751 User ID: 5742608 85711
Reviewed Dec. 20, 2013

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

MY REVIEW
Joscy User ID: 2694585 204898
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
Joscy User ID: 2694585 204897
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
Joscy User ID: 2694585 111492
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
cookjan User ID: 1082472 96614
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!"

MY REVIEW
maryko User ID: 3263250 61311
Reviewed Jul. 22, 2008

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

MY REVIEW
pinkhottie User ID: 3003964 106192
Reviewed Jul. 17, 2008

"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."

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