(by Shirley McNevich)
5-6 red potatoes (washed, peeled and sliced thin)
8 thawed hot dogs
1/2 lb. cheddar cheese (grated)
1 tsp. French's yellow mustard
1/2 cup flour
1/8 tsp. salt
2/3 cup milk
Slice the hot dogs into coin shaped pieces, place them in a greased skillet--cook/stir over medium low heat until browned. Slowly add milk, flour and salt to hot dogs--stir until mixed and thick. Remove from heat--add mustard and grated cheese--stir until mixed. Grease a 2 qt. casserole dish. Make alternating layers of sliced potatoes, then hot dog mixture. Keep making layers and end with a potato layer as the last layer on top. Cover and bake at 350 degrees for 1 hour or until potatoes are tender.
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