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Scalloped Potatoes and Franks
5 cups thinly sliced potatoes
1 1/4 cups thinly, sliced onions
2 teaspoons salt
1 pound frankfurters
2 tablespoons flour
1 teaspoon salt
2 tablespoons butter
2 (8 ounce) cans tomato sauce
1/4 pound Cheddar cheese, cut into chunks
2 tablespoons chopped parsley
Cook potatoes and onions with 2 teaspoons salt in boiling water for 5 minutes. Drain.
Slice franks; mix potatoes, onions, franks, flour, salt, butter, 1 can of the tomato sauce, cheese and parsley together. Spoon into 2-quart casserole. Pour remaining can of tomato sauce over.
Bake for 35 minutes at 375 degrees F.
Makes 6 servings.
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