#1219 - Sauerkraut & Hot Dog Casserole

(by Shirley McNevich)

1lb. good quality hot dogs (cut into coin shaped pieces)--room temperature
1 - 10.75oz. can Campbell's cream of mushroom soup
1/2 cup mayo
1 tsp. caraway seeds
16oz. sauerkraut (drained)
4 cups cooked/diced potatoes
2 slices of buttered bread (cut into bite sized pieces)
1/4 tsp. paprika

Cook/drain peeled potatoes with 1 tsp. salt--drain and dice. Measure 4 cups of the diced potatoes. Cut hot dogs into coin shaped pieces--set aside. In a bowl add mushroom soup and mayo--stir. In a large bowl add all hot dogs pieces, 1/2 of the mushroom soup mixture, all of the drained sauerkraut and caraway seeds--stir. Grease a 9 x 13 glass baking dish. Spread the hot dog mixture across the bottom of the baking dish. In a separate bowl add diced/cooked potatoes with the other 1/2 of the mushroom soup mixture--stir. Spread the potato mixture on top of the hot dog mixture in the baking dish. Sprinkle the paprika over the entire top of the casserole. Spread the buttered bread pieces over the top of the casserole. Bake at 350 degrees for 30-40 minutes or until hot.