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Creamy Noodles and Vegetables with Fried Frank Topping

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Participating in a meal maker challenge can be interesting. Given certain ingredients, I created this Creamy Noodles and Vegetables with Fried Frank Topping.

Creamy Noodles and Vegetables with Fried Hot DogLast month I participated in a meal maker challenge hosted by H-E-B and ConAgra. When voting was over, I had the most votes thanks to all my wonderful family, friends and readers. Thank you so much for voting for me.

This recipe was one of my last recipes I created for this meal maker challenge.

I can not thank my husband (Ryan of Daddy Digest) and my father enough for helping me with this recipe. They endured the seven hour long car ride along with me and were superstars in the kitchen! They’re the best.

Heb meal maker challenge

Creamy Noodles and Vegetables with Fried Frank Topping

Creamy Noodles and Vegetables with Fried Frank Topping

Yield: 8
Prep Time: 5 minutes
Cook Time: 14 minutes
Total Time: 19 minutes

This is a quick and easy dinner idea using help from the grocery store.

Ingredients

  • 5 cups (10 oz) uncooked medium egg noodles
  • 2 cups frozen mixed vegetables, thawed and drained
  • 3 green onions, sliced
  • 1 can cream of mushroom soup
  • 6 Hebrew National 97% Fat Free Franks, cut in half and thinly sliced lengthwise
  • 1 1/4 cups milk
  • 1/2 tsp garlic salt
  • 1/4 tsp pepper
  • 2 tbsp canned french-fried onions
  • cooking spray

Instructions

  1. Cook and drain noodles as directed on package.
  2. In a hot skillet, cook sliced franks on high heat. You will notice that the franks start to curl. That's what you want. Cook until crispy around the edges.
  3. Meanwhile, in another large skillet sprayed with cooking spray over medium heat, add mixed vegetables and green onions. Cook about 4 minutes, stirring frequently, until vegetables are crisp-tender. Add milk, cream of mushroom soup, garlic salt and pepper.
  4. Combine noodles and soup mixture; cook until heated through.
  5. Top with fried frank strips and french-fried onions.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 245Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 36mgSodium: 466mgCarbohydrates: 37gFiber: 4gSugar: 2gProtein: 9g
© Crystal
I have been provided with promotional items, products and compensation for my participation in this campaign.
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About Crystal

Crystal Reagan, the owner and founder of SimplyBeingMommy.com lives in Small Town, Texas with her husband and 3 children. Crystal and her website have been featured on local and national news stations including Channel 2 Houston and ABC News. She has also appeared on BetterTV as a Mommy Expert for VTech.

Comments

  2. Stefani says

    I have NEVER thought of cutting up hot dogs and using them as a topping. What a great idea.

    Last night I taught myself how to make breaded chicken strips. I will be posting my recipe soon.

    Reply

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