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    Stuffed Franks & Taters


    Source of Recipe


    Aunt Saunny

    4 C. frozen hash brown potatoes, thawed
    1 can (10 3/4 oz) cream of celery soup
    1 C. shredded Cheddar cheese
    1 C. sour cream
    1 can French fried onions
    1/2 t. salt
    1/4 t. pepper
    6 frankfurters

    Preheat oven to 400. In large bowl, combine potatoes, soup, 1/2 C. cheese, the sour cream, 1/2 can 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.
 

 

 

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