Skillet Franks N Noodles Recipes

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SKILLET FRANKS

Kids will have as much fun helping make this all-in-one supper as they will have eating it! The noodles cook right in the skillet and it's been a super-easy standby at Ruth Nolan's home in San Jose, California for decades.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12



Skillet Franks image

Steps:

  • In a large skillet, saute green pepper and onion in butter until tender. Add the hot dogs, tomatoes, tomato juice, salt, marjoram, garlic, basil and pepper. Bring to a boil; add the noodles. Reduce heat; cover and simmer for 10-12 minutes or until noodles are tender.

Nutrition Facts : Calories 385 calories, Fat 28g fat (12g saturated fat), Cholesterol 71mg cholesterol, Sodium 1445mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 2g fiber), Protein 13g protein.

1 medium green pepper, julienned
1/2 cup chopped onion
2 tablespoons butter
1 pound hot dogs, halved lengthwise and cut into bite-size pieces
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup tomato juice
1 teaspoon salt
1/2 teaspoon dried marjoram
1/2 teaspoon minced garlic
1/4 teaspoon dried basil
1/8 teaspoon pepper
3 cups uncooked egg noodles

SKILLET FRANKS 'N NOODLES

I love this quick 'n easy hot dish recipe!

Provided by Cindi M Bauer

Categories     Other Main Dishes

Time 20m

Number Of Ingredients 9



Skillet Franks 'N Noodles image

Steps:

  • 1. In a large skillet, melt the butter or margarine.
  • 2. Add the frankfurters, onion, and the dried basil or oregano to the skillet.
  • 3. Lightly brown the franks, and cook until onions are tender.
  • 4. Add the soup, milk and tomatoes; stir until well mixed and heated through.
  • 5. Add the cooked noodles, and finish heating; stirring occasionally.
  • 6. Sprinkle the dried parsley on top just before serving.
  • 7. *Note: You can substitute hot dogs for the franks in this recipe.

1 lb. frankfurters, cut in half diagonally (*see note)
1/2 cup chopped onions
1/2 tsp. dried basil (or) dried oregano leaves, crushed
2 tablesp. butter (or) margarine
1 can (10-3/4 oz.) cream of celery soup (or) cream of mushroom soup
1/2 cup milk
1/2 cup chopped (canned) tomatoes, drained from the can
2 cups already cooked, wide egg noodles
1 tablesp. dried parsley

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