Casserole with Franks, Vegetables and Cheese
serves six to eight


2 lbs. franks, boiled
20 oz. frozen broccoli spears, cooked
20 oz. frozen cauliflower, cooked
6 large potatoes, diced and cooked (approx.)
12 oz. can Nibletts Corn, drained
1 lb. Sharp Cheddar cheese, sliced (Monteray Jacks is OK too)


1. Thinly slice franks (18-20 slices per frank).
2. Break cauliflower into bite sized flowerets.
3. Separate broccoli into individual spears.
4. Combine all franks and vegetables in very large mixing bowl (I use an 8 quart
5. pot) and mix well.
6. Spread into baking pan(s).  (I use 2 9x9 baking pans)
7. Cover ingredients with a layer of sliced cheese.
8. If cooking immediately, bake uncovered at 350 for 15 minutes or until
cheese melts.  If coming from refrigerator, cook covered at 350 for 30-35
minutes, then uncovered for 10-15 minutes until cheese melts
and ingredients are evenly warmed.


Cube 1/2 of cheese and mix through, and top with remaining sliced.


60 minutes preparation, 15 minutes baking.