Kraut and Big Frank Casserole

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)

Servings: 10

Submitted by Debby Shabo Wade
Recipe by Judy Anderson


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