Bavarian Wiener Bake
|Frankfurters||1 Pound (10 pieces)|
|Condensed cream of mushroom soup||1 Can (10 oz)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Caraway seed||1 Teaspoon|
|Canned sauerkraut||1 Pound, drained (1 can, 2 cups)|
|Diced cooked potatoes||4 Cup (64 tbs)|
|Buttered soft bread crumbs||1⁄2 Cup (8 tbs)|
Halve 4 franks; reserve.
Slice remaining franks 1/4 mcn thick.
Mix soup and may onnaise.
Combine sliced franks with half of soup mixture, the caraway seed, and kraut; spread in an 11 1/2x7 1/2x1 1/2 inch baking dish.
Stir remaining soup mixture into potatoes; arrange around edge of dish.
Combine buttered crumbs and paprika; sprinkle over potatoes.
Arrange halved franks in design on top of casserole.
Bake in moderate oven (350Â°) 30 minutes or till hot.