Frank And Potato Bake

• 1 lb. frankfurters
• 2/3 c. reconstituted nonfat dry milk
• 1 Tbsp. all-purpose flour
• 8 oz. process cheese spread, cut up (2 c.)
• 2 Tbsp. minced onion
• 2 tsp. finely snipped parsley
• 8 medium potatoes, cooked, peeled and sliced (8 c.)

1. Reserve 3 franks; slice remaining franks and set aside. In saucepan,
2. stir milk into flour until smooth.
3. Add cheese; cook and stir until thickened and smooth.
4. Add onion, parsley and
5. 1/2 teaspoon salt.
6. Fold cheese mixture into potatoes and sliced franks.
7. Turn into a 2-quart casserole.
8. Bake, covered, at
9. 350u0b0 for
10. 40
11. minutes.
12. Halve reserved franks; arrange in pinwheel
13. on top casserole.
14. Bake, uncovered, for 10 minutes. Top with parsley, if desired.
15. Makes 8 servings.

frankfurters, milk, flour, process cheese spread, onion, parsley, potatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=664453 (may not work)