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Cheesy Franks and Potatoes

Total Time

Prep: 20 min. Bake: 30 min.

Makes

6 servings

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 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.

Nutrition Facts

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

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