Difference between revisions of "Stuffed Franks and Taters"
RealRecipes (talk | contribs) m (Text replace - "Category:Main Dish Meat Recipes" to "Category:Meat Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Contributed by Dorie at [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group]" to "<ref>"Catsrecipes Y-Group" http://groups.yahoo.com/group/catsrecipes/</ref> ==References== <references/>") |
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== Description == | == Description == | ||
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== Ingredients == | == Ingredients == | ||
Revision as of 17:05, 11 April 2012
Description
References
- ↑ "Catsrecipes Y-Group" http://groups.yahoo.com/group/catsrecipes/
Ingredients
- 4 cup frozen hash brown potatoes, thawed
- 1 can (10½ oz) cream of celery soup
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1 can French fried onions
- ½ tsp salt
- ½ tsp pepper
- 6 frankfurters
Directions
- Preheat oven to 400°F.
- In large bowl, combine potatoes, soup, ½ cup cheese, the sour cream, ½ can French fried onions, and the salt and pepper.
- Spread potato mixture in a 9x13 baking dish
- Split frankfurters lengthwise almost in half. Arrange frankfurters, split side up, along center of casserole.
- Bake uncovered for 30 minutes or until heated through.
- Fill frankfurters with remaining cheese and onions, and bake uncovered 1 – 3 minutes or until onions are golden brown.
