Recipe - Frank And Vegetable Casserole

2 pound Frankfurters, boiled
(I use Armour
AllBeef franks)
20 ounce Broccoli spears
(frozen), cooked
12 ounce Corn (canned), drained
20 ounce Cauliflower (frozen),
cooked
6 lg Potatoes, minced
and cooked (approx.)
1 pound Cheddar cheese, cut or sliced up

Thinly slice franks (1820 slices per frank). Break cauliflower into bite
sized florets. Separate broccoli into individual spears.

Combine all franks and vegetables in a 68 quart pot and mix well. Spread
into baking pan(s). (I use 2 9x9 baking pans.) Cover ingredients with a
layer of cut or sliced up 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 3035 minutes, then uncovered for 1015 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 cut or sliced up 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