3 slices bacon
1/2 c. chopped onion
1 can cream of chicken soup
1/4 c. milk
3 c. sliced, cooked potatoes
1 1/2 c. cooked cut green beans
1 lb. frankfurters

Heat oven to 350 degrees. Crisply fry bacon slices; crumble and set aside. Drain off excess bacon fat and brown onions in remaining drippings. Stir in soup, milk, potatoes, and green beans. Pour into a 1 1/2 quart casserole. Cut frankfurters in half and stand up around the edge of the baking dish. Bake for 30 minutes; top with bacon and serve.