Cheesy Franks And Potatoes

• 6 jumbo hot dogs, halved lengthwise and cut into 1/2-inch pieces
• 1 tablespoon canola oil
• 1 medium onion, chopped
• 1/2 cup chopped green pepper
• 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
• 2/3 cup half-and-half cream
• 2 medium potatoes, cooked, peeled and cubed
• 1/4 teaspoon salt

1. In a large skillet over medium heat, brown hot dogs in oil for 2-3 minutes or until lightly browned. Remove with a slotted spoon. In the same skillet, saute onion and green pepper until tender.
2. In a small bowl, combine the soup, cream and onion mixture. Place potatoes in a greased 11x7-in. baking dish; sprinkle with salt. Top with hot dogs. Pour soup mixture over all. Bake, uncovered, at 350u0b0 for 30-35 minutes or until heated through.

canola oil, onion, green pepper, cheddar cheese soup, cream, potatoes, salt

Taken from www.tasteofhome.com/recipes/cheesy-franks-and-potatoes/ (may not work)