Today’s Morbid Curiosity recipe comes from one of my cookbooks… in a round-about way: it was actually printed on a Campbell’s soup recipe brochure that was stuck inside one of my grandmother’s old cookbooks.
I’m not sure how old the brochure is, but by the look of it, I would guess late 1970s to early 1980s. I’d seen pictures of a Frankfurter Crown Casserole, but I’d never tried it before. And who can resist a recipe that involves a crown made out of hot dogs? No one… that’s who!
When it’s cooking, the hot dog slices wilt over the sides of the casserole dish. When it’s done, it resembles not so much a crown, but some kind of nightmarish frankfurter-limbed cephalopod trying to clamber out of the dish.
It actually doesn’t taste all that bad, though! It has the (to my palate, at least) excessive saltiness of many casserole dishes of that era, but it surprisingly decent. Nothing too outrageous here: potatoes and green beans in a mushroom soup sauce surrounded by a ring of hot dogs. The olives on toothpicks were my own artistic touch, because every crown needs jewels, right? Crowns love jewels.
Dammit. I should have made this the week of the Royal Wedding.
Frankfurter Crown Casserole
2 slices bacon
½ cup chopped onion
1 can (10 ounces) cream of mushroom Soup
½ cup water
½ teaspoon salt
Dash of pepper
3 cups sliced cooked potatoes
1 cup cooked cut green beans
½ pound frankfurters, split and cut in half
Cook bacon. Remove and crumble. cook onion in drippings until tender. Stir in soup, water, salt and pepper; add potatoes and green beans. Pour into 1½-quart casserole. Stand up frankfurters around edge of casserole. Bake at 350°F for 30 minutes. Garnish with bacon. 4 servings.