You can use leftover meatballs instead of hot dogs in this yummy soup.
—JEANNIE KLUGH LANCASTER, PA
START TO FINISH: 15 MIN. • MAKES: 5 SERVINGS
2 cans (18.8 ounces each) ready-to-serve chunky baked potato with cheddar and bacon bits soup
4 hot dogs, halved lengthwise and sliced
1 cup (4 ounces) shredded cheddar-Monterey Jack cheese
1 cup frozen corn
1 cup milk
In a large microwave-safe bowl, combine the ingredients. Cover and microwave on high for 8-10 minutes or until heated through, stirring every 2 minutes.
NOTE This recipe was tested in a 1,100-watt microwave.