Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Frankfurters |
| 1 can | (10.75-oz) cheddar cheese soup |
| 2 teaspoons | Caraway seeds |
| 1 can | (16-oz) sauerkraut |
| ½ cup | Milk |
Drain and wash sauerkraut if you don't want this so tart! Mix sauerkraut with soup until well blended. Add caraway seeds. Mix well. Put in greased casserole. Slice franks diagonally halfway. Place on top of sauerkraut.
Bake at 350 for 20 minutes.
MRS GEORGE YAHNKE (RUTH)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .