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Frankfurter Casserole

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Submitted by k-519

A scrumptious variation of the casserole made with bean and bacon soup, celery and biscuits.

YIELD

8 servings

PREP

20 min

COOK

20 min

READY

40 min

Ingredients

1 ¼ 296
CUP ML SOUP, BEAN AND BACON, CONDENSED
undiluted *
1 ¼ 296
CUP ML WATER
2 473
CUPS ML FRANKFURTERS (HOT DOGS)
cut in 1/2 inch slices *
1 1
EACH EACH ONIONS
finely chopped
1 1
EACH EACH ONIONS
green, finely chopped
½ 118
CUP ML CELERY
chopped
2 3E+1
TABLESPOONS ML PREPARED MUSTARD
1 237
CUP ML BUTTERMILK BISCUITS
ready-mix *

Directions

Preheat oven to 375℉ (190℃). Mix all ingredients except biscuits. Boil gently 5 minutes. Put about ¾ cup mixture into each of 8 individual baking dish es and top each with biscuit. Bake until golden brown (about 20 minutes). Serve at once.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 75g (2.6 oz)
Amount per Serving
Calories 48 62% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 178mg 7%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 4g
Vitamin A 1% Vitamin C 4%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Carb
 

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