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frankfurters cream of mushroom soup mayonnaise caraway seed sauerkraut potatoes buttered bread crumbs paprika
Viewed: 36 - Published at: 2 years agoIngredients
- 1 lb. frankfurters
- 1 can cream of mushroom soup
- 1/2 c. mayonnaise
- 1 Tbsp. caraway seed
- 1 (1 lb.) can sauerkraut, drained
- 4 c. sliced cooked potatoes
- 1/2 c. buttered bread crumbs
- 1/4 Tbsp. paprika
Method
- Reserve 4 franks.
- Slice the remaining ones 1/4-inch thick. Mix. Mix soup and mayonnaise.
- Combine half the soup with the sliced franks, caraway seed and sauerkraut.
- Spread in a large baking dish.
- Stir remaining soup mixture into potato slices. Spread over kraut mixture.
- Combine buttered crumbs and paprika; sprinkle over potatoes.
- Cut the reserved franks in half and press into top of casserole.
- Bake at 350° for about 45 minutes.
