Name: Frank and Vegetable Casserole
Ingredients: 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

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CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Casseroles, Usenet	6	Servings

INGREDIENTS

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

INSTRUCTIONS

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.
: Difficulty:  Easy.
: Time:  45 minutes cooking, 15 minutes preparation, 15 minutes baking.
: Precision:  Approximate measurement OK.
: Pat M.  Iurilli
: Bell Communications Research  Piscataway, NJ
: {allegra, ihnp4, topaz}!rruxqq!pat
: Copyright (C) 1986 USENET Community Trust
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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