Frankfurter Casserole

diabetic, main dish

1 1/4 cup condensed bean & bacon soup
1 1/4 cup water
2 all-beef frankfurters; (or chicken or turkey fra
1 onion; chopped fine
1 green pepper; chopped
1/2 cup celery; chopped finely
2 tablespoon perpared mustard
1 cup ready-mix biscuit mixture; prepared as pk directs

Preheat oven to 375^F. Mix all ingredients except biscuits. Boil gently 5 minutes. Put about 3/4 cup mixture each of 8 individual baking dishes; top each with biscuit. (this seams to be a lot of work, why not try one bakig dish) Bake until biscuit are dark golden brown (about 20 minutes). Serve at once. *Note 5 oz with shrinkage = 3 1/2 oz to 4 oz servings. Food Exchange per serving: 1 BREAD/STARCH EXCHANGE + 1/2 HIGH-FAT MEAT EXCHANGE + 1/2 FAT EXCHANGE + 1/2 VEGETABLE EXCHANGE CAL: 150 Source: Recipes for Diabetics by Billie Little (1985 & 1972 versions) Brought to you and yours via Nancy O'brion and her Meal-Master