Five O'Clock Franks

Cindi Bauer


This recipe is from my 1975 Campbell's Cookbook titled:
A Campbell Cookbook Most-For-The-Money Main Dishes. I did however tweak the recipe a bit, substituting one soup for another, and also using another kind of noodles.


★★★★★ 1 vote

Stove Top


  • 1 (16 oz.)
    pkg. franks, cut into 1/2" pieces
  • 1/2 cup
    chopped onion
  • 2 tablesp.
    butter or margarine
  • 1 can
    (10-3/4 oz.) campbell's fiesta nacho cheese soup
  • 2 tablesp.
  • 1/3 cup
  • 1-1/2 cups
    uncooked rotini noodles
  • 8 ounces
    frozen cut green beans, cooked and drained

How to Make Five O'Clock Franks


  1. In a 10-inch skillet, brown the franks and onion in butter until tender; stirring often. (I browned the franks and onion over medium to medium-low heat within 5 minutes.)
  2. Stir in the soup, ketchup, and water.
  3. Add the cooked noodles and cooked green beans;
    stir and heat through.
  4. Season with salt and pepper, according to taste.
  5. *Note: Campbell's original recipe states to use a can of cheddar cheese soup, but I opt to use Fiesta Nacho Cheese, which gave this hot dish a bit of a 'kick'. Also, I cooked the frozen green beans with 2 tablespoons of water, in a 900 watt microwave oven for 9 minutes; stirring them after 4 mins and 30 sec. I should also mention, I cooked the noodles for 9 minutes.

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