Confetti-Frank Casserole Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
Servings6Cuisine
MethodInterest Group

Ingredients

 Frozen rice pilaf12 Ounce (1 Package)
 Frankfurters1 Pound
 Canned whole kernel corn12 Ounce
 Canned condensed cream of celery soup1 Can (10 oz)
 Process pasteurized cheese spread4 Ounce (1 Package)

Nutrition Facts

Serving size

Calories 407 Calories from Fat 239

% Daily Value*

Total Fat 27 g41.4%

Saturated Fat 9.8 g49.1%

Trans Fat 0 g

Cholesterol 56.6 mg

Sodium 1328.2 mg55.3%

Total Carbohydrates 24 g8.1%

Dietary Fiber 3.2 g12.8%

Sugars 5 g

Protein 17 g33.1%

Vitamin A 10.8% Vitamin C 5.9%

Calcium 31.8% Iron 17.5%

*Based on a 2000 Calorie diet

Directions

Place rice pouch in a large bowl; fill with very hot water; let stand 5 minutes.
Cut 2 of the frankfurters in half lengthwise, then in half crosswise; reserve for topping.
Cut remaining frankfurters into 1/2 inch slices; mix with corn and soup in a medium size bowl.
Cut cheese spread into 4 thin slices; cut each slice diagonally; reserve for topping.
Remove rice from pouch; break into small pieces; place in bottom of a 6 cup baking dish; top with frankfurter mixture, spreading evenly.
Bake in moderate oven (350°) 20 minutes.
Place reserved frankfurters on top in pinwheel design; top each frankfurter with a section of cheese.
Bake 20 minutes longer, or until cheese is melted and casserole is bubbly hot.
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