Ingredients
1 lb hot dogs, cut into chunks
15¼ oz corn, (1 can), drained
16 oz hash browns, (1 package), frozen, crumbled
14 oz condensed cream of chicken soup, (1 can)
3 oz provolone cheese, grated
parsley, chopped
Preparation
Preheat the oven to 400 degrees F and grease a baking casserole, preferably a 15-inch casserole.
Place the hash browns in the bottom of a casserole dish.
Add the soup, corn, and hot dogs. Spread the mixture evenly to cover all blank spaces.
Finally, top the casserole with provolone cheese.
Bake for 45 minutes.
Portion accordingly and garnish with chopped parsley before serving.
