Frankfurter Casserole

1 lb. frankfurters
2 Tbsp. butter
1 cup sliced onions
1 pkg. (9 oz.) Italian green beans
1 can (10 3/4 oz.) condensed cream of mushroom soup
1 cup milk
1/2 tsp. salt
1/4 tsp. marjoram
1 pkg. (9 oz.) refrigerated biscuits
1/2 cup shredded sharp cheddar cheese

Cut frankfurters in halves, lengthwise, then crosswise; set aside. Melt butter in heavy skillet with oven proof handle. Add onions; cook slowly until soft. Separate green beens, but do not defrost; add to onions. Stir in soup, milk, salt, and marjoram; mix well. Set over low heat until mixture begins to simmer. Fold in franfurters; heat until bubbling. Remove biscuits from package, separate, cut each into fourths. Arrange in a border around the skillet, points up. Bake at 375 degrees until biscuits are browned (see package directions). Remove from oven; sprinkle with cheese over biscuits. Serve as soon as cheese has melted. Serves 4.