Frank & Vegetable Casserole

This Frank and Vegetable Casserole is the definition of kid-friendly weeknight cooking. Sliced hot dogs toss together with cooked broccoli, cauliflower florets, corn, and diced potatoes, all piled into a baking pan, topped with sliced cheddar, and baked until the cheese melts over everything in a gooey golden blanket.

The trick is pre-cooking the vegetables and potatoes to a nearly-done stage before they go into the casserole. The final bake is really just about melting the cheese and heating everything through. Skip the pre-cook and you’ll have raw broccoli and undercooked potatoes hidden under melted cheddar, which is its own kind of disappointment.

This scales well. Make one for dinner tonight, refrigerate another for tomorrow. It reheats beautifully, and the texture actually improves as the flavors meld overnight.

Kitchen Tips

• Slice the franks thin, about ⅛ inch. Thin slices heat faster and distribute through every bite.
• Pre-boil the franks briefly to plump them. Dry franks feel leathery in the casserole.
• Cube half the cheese and mix it in with the vegetables for pockets of melty cheese throughout, in addition to the sliced top layer.
• Let rest 10 minutes before serving so the cheese firms up and the casserole holds together when scooped.

Variations

• Swap franks for sliced kielbasa or smoked sausage for a deeper, meatier flavor.
• Add a layer of tater tots on top for a crispy, crunchy finish.
• Mix in a can of cream of mushroom or cream of chicken soup for a saucier, more indulgent casserole.