Frank & Vegetable Casserole
Yield
6 servingsPrep
15 minCook
60 minReady
75 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
frankfurters (hot dogs)
boiled |
|
| 20 | ounces |
broccoli, frozen
spears, cooked |
|
| 12 | ounces |
corn kernels, canned
drained |
|
| 20 | ounces |
cauliflower florets
(frozen), cooked |
|
| 6 | large |
potatoes
diced and cooked (approximately) |
|
| 1 | pound |
cheddar cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
frankfurters (hot dogs)
boiled |
|
| 578 | ml/g |
broccoli, frozen
spears, cooked |
|
| 346.8 | ml/g |
corn kernels, canned
drained |
|
| 578 | ml/g |
cauliflower florets
(frozen), cooked |
|
| 6 | large |
potatoes
diced and cooked (approximately) |
|
| 453.6 | g |
cheddar cheese
|
|
Directions
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 to 8 quart pot and mix well.
Spread into baking pan(s).
(I use 2 9 x 9 baking pans.) Cover ingredients with a layer of sliced cheese. If cooking immediately, bake uncovered at 350℉ (180℃). for 15 minutes or until cheese melts. If coming from refrigerator, cook covered at 350℉ (180℃). for 30 to 35 minutes, then uncovered for 10 to 15 minutes until cheese melts and ingredients are evenly warmed. * 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.
