Ingredients
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1/2 cup mayonnaise1 jar (16 ounces) sauerkraut, rinsed and well drained1 package (1 pound) hot dogs, halved lengthwise and cut into bite-size pieces1 teaspoon caraway seeds4 cups cubed cooked potatoes1/4 cup soft bread crumbs1 tablespoon butter, melted1/4 teaspoon paprika
Preparation
In a large bowl, combine soup and mayonnaise. In another large bowl, combine the sauerkraut, hot dogs, caraway seeds and half of the soup mixture. Spread into a greased shallow 2-qt. baking dish.
In a large bowl, combine potatoes and remaining soup mixture. Spoon over sauerkraut mixture.
Combine the bread crumbs, butter and paprika; sprinkle over potatoes. Bake, uncovered, at 350° for 35-40 minutes or until heated through.
