Ingredients
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1/2 cup chopped onion
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1/2 teaspoon dried basil or 1/2 teaspoon dried oregano
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2 tablespoons butter or 2 tablespoons margarine
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1 (10 3/4 ounce) can cream of celery soup or 1 (10 3/4 ounce) can cream of mushroom soup
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1/2 cup milk
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2 cups cooked wide egg noodles
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1 tablespoon dried parsley
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1/2 cup chopped canned tomato, drained from the can
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1 lb frankfurter, cut in half diagonally (*See note)
Instructions
- In a large skillet, melt the butter or margarine.
- Add the franks, onion, basil or oregano, to the skillet.
- Lightly brown the franks, and cook until onions are tender.
- Add the soup, milk, and tomatoes; stir until well mixed and heated through.
- Add the cooked noodles, and finish heating; stirring occasionally.
- Sprinkle parsley on top just before serving.
- *Note: You can substitute hot dogs for the franks in this recipe.