Ingredients
Scale
- 2 (14 ½ oz) tins of potatoes, drained and cubed
- (alternately you can use 4 cups of boiled, peeled and cubed potato)
- 1 tin of condensed cream of chicken soup, undiluted
- 1 ½ cups of plain yogurt
- 1 onion, peeled and chopped
- Knob of butter (about 1 TBS)
- Salt and black pepper to taste
- 2 ½ cups of grated cheese (you can use all cheddar or a mix)
- 1 package of frankfurters, cut in half and scored diagonally
Instructions
- Preheat the oven to 375*F. Butter a shallow 1 quart baking dish. Set aside.
- Put the onions into a small microwave safe bowl along with the knob of butter. Cover with cling film and cook on high for about a minute.
- Dump the potatoes into a bowl. Season lightly with salt and black pepper.
- Add the cooked onion, soup, yogurt and about 3/4 of the cheese. Spread this mixture into the prepared baking dish.
- Cover with the remaining cheese.
- Place the scored frankfurters evenly over top.
- Bake in the preheated oven for about 45 minutes, until the frankfurters are golden brown, and the casserole is bubbling around the edges and heated through.
- Allow to stand for 10 minutes prior to serving.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dinner
Nutrition
- Calories: 440