Frank and Vegetable Casserole

• 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

1. Thinly slice franks (18-20 slices per frank).
2. Break cauliflower into bite sized florets.
3. Separate broccoli into individual spears.
4. Combine all franks and vegetables in a 6 to 8 quart pot and mix well.
5. Spread into baking pan(s).
6. (I use 2 9 x 9 baking pans.)
7. Cover ingredients with a layer of sliced cheese.
8. If cooking immediately, bake uncovered at 350F (180C).
9. for 15 minutes or until cheese melts.
10. If coming from refrigerator, cook covered at 350F (180C).
11. for 30 to 35 minutes, then uncovered for 10 to 15 minutes until cheese melts and ingredients are evenly warmed.
12. * As a variation, cube half of the cheese and mix in with the vegetables, then top with remaining sliced cheese.
13. : Difficulty: Easy.
14. : Time: 45 minutes cooking, 15 minutes preparation, 15 minutes baking.
15. : Precision: Approximate measurement OK.

frankfurters, broccoli, corn kernels, cauliflower, potatoes, cheddar cheese

Taken from recipeland.com/recipe/v/frank-vegetable-casserole-42706 (may not work)