Frank and Vegetable Casserole

2 lb Frankfurters, boiled

-(I use Armour -All-Beef franks) 20 oz Broccoli spears

-(frozen), cooked 12 oz Corn (canned), drained

20 oz Cauliflower (frozen),

-cooked 6 lg Potatoes, diced

-and cooked (approx.) 1 lb Cheddar cheese, sliced

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 immedi