We have 23 grandchildren and have found they love this recipe whenever I serve it. The change-of-pace meal features hearty hash browns and vegetables, too.
—CAROLYN ZIMMERMAN FAIRBURY, IL
PREP: 10 MIN. • COOK: 35 MIN. • MAKES: 8 SERVINGS (2 QUARTS)
2 cups frozen cubed hash brown potatoes, thawed
1 package (10 ounces) frozen mixed vegetables, thawed and drained
1 cup water
1/4 cup chopped onion
3 teaspoons chicken bouillon granules
3 teaspoons minced fresh parsley
1/2 teaspoon salt
1/8 teaspoon pepper
6 hot dogs, sliced
3 cups milk
1/4 cup all-purpose flour
2 tablespoons butter
1. In a large saucepan, combine the first eight ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
2. Stir in hot dog slices and 2 1/2 cups of the milk. Combine flour and the remaining milk until smooth. Stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in butter until melted.