Title: FRANK AND VEGETABLE CASSEROLE
Categories: Casseroles, Usenet
Yield: 6 servings
2 lb Frankfurters, boiled
-(I use Armour
-All-Beef franks)
20 oz Broccoli spears
-(frozen), cooked
12 oz Corn (canned), drained
20 oz Cauliflower (frozen),
-cooked
6 lg Potatoes, diced
-and cooked (approx.)
1 lb Cheddar cheese, sliced
Thinly slice franks (18-20 slices per frank). Break
cauliflower into bite sized florets. Separate
broccoli into individual spears.
Combine all franks and vegetables in a 6-8 quart pot
and mix well. Spread into baking pan(s). (I use 2
9x9 baking pans.) Cover ingredients with a layer of
sliced cheese.
If cooking immediately, bake uncovered at 350 degrees
F. for 15 minutes or until cheese melts. If coming
from refrigerator, cook covered at 350 degrees F. for
30-35 minutes, then uncovered for 10-15 minutes until
cheese melts and ingredients are evenly warmed.
NOTES:
* Casserole with frankfurters, vegetables and cheese.
* As a variation, cube half of the cheese and mix in
with the vegetables, then top with remaining sliced
cheese.
