If pressed for time, this is a great recipe for a simple and pleasing entree.
1 20-oz can Loma Linda Big Franks, sliced
3 C drained sauerkraut
1 10.75-oz can cream of mushroom soup
1 C mayonnaise*
6 med potatoes, boiled and diced
In a large bowl, mix all ingredients—except potatoes in bottom of a 9″ x 13″ baking dish. Add sauerkraut mixture. If desired, sprinkle with bread crumbs or crushed potato chips. Bake at 350° F for 30 minutes.
*Lite Version Substitution
1 C fat-free Miracle Whip (or mayonnaise)
Submitted by Debby Shabo Wade
Recipe by Judy Anderson
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Read more at the source: Kraut and Big Frank Casserole
Article excerpt posted on en.intercer.net from Vegetarian recipes.