2 (8 ounce) cans condensed cream of mushroom soup
2 (8 ounce) cans beef frankfurters
2 (5 ounce) cans beef broth
1 (8 ounce) can condensed cream of mushroom soup
5 slices hot dog
In a medium bowl, mix the soup, frankfurters, and beef broth. Cover, and refrigerate 8 hours or overnight, depending on the size of the dumplings.
Preheat oven to 275 degrees F (135 degrees C).
Remove dumplings from center of the pan, and place on an ungreased baking sheet. Beat the hot dogs with a wooden spoon. Spread the dumplings over the hot dogs.
Bake at 275 degrees F (135 degrees C) for 15 to 20 minutes, or until bubbly and slightly browned.