Frank Vegetable Bake Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Yellow cornmeal1⁄2 Cup (8 tbs)
 All purpose flour1⁄2 Cup (8 tbs)
 Sugar1 Tablespoon
 Baking powder1 1⁄2 Teaspoon
 Salt1⁄2 Teaspoon
 Beaten egg1
 Milk1⁄3 Cup (5.33 tbs)
 Cooking oil4 Tablespoon
 Chopped carrot1⁄2 Cup (8 tbs)
 Chopped onion1⁄4 Cup (4 tbs)
 Chopped green pepper1⁄4 Cup (4 tbs)
 Chopped celery1⁄4 Cup (4 tbs)
 Condensed bean with bacon soup11 1⁄2 Ounce (1 Can)
 Milk3⁄4 Cup (12 tbs)
 Prepared mustard2 Teaspoon
 Frankfurters1 Pound, sliced

Nutrition Facts

Serving size: Complete recipe

Calories 2991 Calories from Fat 1713

% Daily Value*

Total Fat 191 g294.1%

Saturated Fat 56.3 g281.7%

Trans Fat 0 g

Cholesterol 545.1 mg

Sodium 8041.7 mg335.1%

Total Carbohydrates 212 g70.5%

Dietary Fiber 26.3 g105.2%

Sugars 34.6 g

Protein 107 g214.4%

Vitamin A 264.8% Vitamin C 73.4%

Calcium 212.8% Iron 162.5%

*Based on a 2000 Calorie diet

Directions

Stir together cornmeal, flour, sugar, baking powder, and salt.
Combine egg, the 1/3 cup milk, and 2 tablespoons of the cooking oil.
Add to dry ingredients; beat smooth.
In saucepan heat remaining 2 tablespoons oil; add vegetables.
Cook, covered, 10 minutes.
Blend in soup, the 3/4 cup milk, and mustard; stir in franks.
Bring to boiling.
Turn into a 2-quart casserole.
Spoon batter atop hot mixture.
Bake, uncovered, at 425° for 20 to 25 minutes.
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