Continental Frankfurt Bake Recipes

Steps:

• Preheat oven to 180°C Lightly grease an 8-cup capacity heatproof baking dish.
• Heat oil in a frying pan over medium heat. Add onion. Cook for 2 minutes. Add garlic. Cook for a further 2 minutes or until soft. Add frankfurts. Cook for 5 minutes or until light golden.
• Add tomatoes, tomato paste, potatoes, capsicum, parsley and water. Bring to the boil. Remove from heat. Season with salt and pepper. Spoon mixture into dish.
• Sprinkle with cheese. Bake for 20 minutes or until golden. Spoon into bowls. Serve.

Steps:

• Heat oven to 350. Cook and stir onion in butter until onion is tender.
• Spread mixture in baking dish 11x7x1 1/2 inch. Top with egg slices, sprinkle with cheese. Beat remaining ingredients except bread in bowl with rotary beater. Pour soup mixture over cheese*; overlap bread slices on top of casserole (these are the small rye bread rounds, not full sized slices). Bake 30 to 35 minutes or until heated through.
• Set oven control to broil and/or 550. Place casserole 5 inches from source of heat; broil 1 minute, or until bread is toasted. (Party rye can be substituted for caraway rye).
• *Do ahead note: To make casserole in advance, prepare casserole as directed except - do not top with bread slices or bake. Refrigerate several hours or overnight. At baking time, place bread slices over top and bake 40 to 45 minutes.
• (We always serve this with bacon curls, coffee cake and a fruit cup).
• Bacon curls in oven: Set oven for broil. Cut 18 slices bacon in half; roll each and secure with wooden pick. Broil 4 - 5 inches from heat source for 2 minutes. Turn: broil 2 minutes longer or until bacon is crisp.