Hot Dog and Potato Bake

• 1 pound hot dogs
• 1 can (10 3/4 ounces) condensed cream of onion or cream of mushroom soup
• 1/2 cup milk
• 1/2 teaspoon salt
• 4 cups sliced potatoes, about 1 1/2 to 2 pounds

Cut hot dogs lengthwise into quarters then crosswise into thirds.

In a small bowl, combine soup, milk, and salt; stir to blend.

Butter a 2-quart casserole; add sliced potatoes and hot dog pieces. Toss to combine. Add soup mixture. Cover and bake for 1 hour and 15 minutes, until potatoes are tender. Garnish with chopped parsley, if desired.