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4 cups frozen hash brown potatoes, thawed
1 (10 3/4 ounce) can CAMPBELL'S® Cream of Celery Soup
1 cup shredded Cheddar cheese
1 cup sour cream
1 1/3 cups FRENCH'S® French Fried Onions
Heat oven to 400°F. In large bowl, combine potatoes, soup, 1/2 cup cheese, sour cream, 2/3 cup French Fried Onions. Spread mixture into 8 x 12-inch baking dish.
Split frankfurter lengthwise almost into halves. Arrange frankfurters, slit-side up, along center of casserole.
Bake, covered, for 30 minutes or until heated through. Fill frankfurters with remaining cheese and onions; bake, uncovered, 1 to 3 minutes or until onions are golden brown.
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reviewed by: mrsfranz3 | Aug, 25, 2013
I double this recipe (except I only use 1/2 cup sour cream total), using 1 pound hot dogs, and put all in a greased 9"x13" dish. I also substitute cream of mushroom soup instead of the celery, and I add a little salt and pepper to the potatoes. I bake covered for 40 minutes, then add the remaining cheese and onions and bake additional 5 minutes, uncovered. Yummy! (note: be sure to use a GOOD grade hot dog, as the taste will be thru-out the casserole. I use R-line dogs.) -Lori in WI.