Frank & Vegetable Casserole Recipe

Frank & Vegetable Casserole Recipe

Yield: 6 Servings
Recipe by luhu.jp

Ingredients:
2 lbs: Frankfurters, boiled, I use Armour All-Beef franks
20 ounce: Broccoli spears, (frozen), cooked
12 ounce: Corn, (canned), drained
20 ounce: Cauliflower, (frozen), cooked
6 large: Potatoes, diced and cooked, approx.
1 lbs: Cheddar cheese, sliced

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 6-8 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


Source from luhu.jp