This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.
Don't forget to check Shirley's blog.
(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.