Bavarian Wiener Supper Recipe

4.5 2 3
Publisher Photo

Bavarian Wiener Supper Recipe

Read Reviews
4.5 2 3
Publisher Photo
This great family meal also goes over well at potluck suppers. This dish is always scraped clean and I'm asked for the recipe, which my daughter received from a friend.—Helen Kendig, Lawrenceburg, Kentucky
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 35 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 35 min.

Ingredients

  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/2 cup mayonnaise
  • 1 jar (16 ounces) sauerkraut, rinsed and well drained
  • 1 package (1 pound) hot dogs, halved lengthwise and cut into bite-size pieces
  • 1 teaspoon caraway seeds
  • 4 cups cubed cooked potatoes
  • 1/4 cup soft bread crumbs
  • 1 tablespoon butter, melted
  • 1/4 teaspoon paprika

Directions

In a large bowl, combine soup and mayonnaise. In another large bowl, combine the sauerkraut, hot dogs, caraway seeds and half of the soup mixture. Spread into a greased shallow 2-qt. baking dish.
In a large bowl, combine potatoes and remaining soup mixture. Spoon over sauerkraut mixture.
Combine the bread crumbs, butter and paprika; sprinkle over potatoes. Bake, uncovered, at 350° for 35-40 minutes or until heated through. Yield: 8 servings.
Originally published as Bavarian Wiener Supper in Casserole Cookbook 2001, p96

Nutritional Facts

1 cup: 411 calories, 32g fat (10g saturated fat), 42mg cholesterol, 1324mg sodium, 23g carbohydrate (3g sugars, 3g fiber), 9g protein.

  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/2 cup mayonnaise
  • 1 jar (16 ounces) sauerkraut, rinsed and well drained
  • 1 package (1 pound) hot dogs, halved lengthwise and cut into bite-size pieces
  • 1 teaspoon caraway seeds
  • 4 cups cubed cooked potatoes
  • 1/4 cup soft bread crumbs
  • 1 tablespoon butter, melted
  • 1/4 teaspoon paprika
  1. In a large bowl, combine soup and mayonnaise. In another large bowl, combine the sauerkraut, hot dogs, caraway seeds and half of the soup mixture. Spread into a greased shallow 2-qt. baking dish.
  2. In a large bowl, combine potatoes and remaining soup mixture. Spoon over sauerkraut mixture.
  3. Combine the bread crumbs, butter and paprika; sprinkle over potatoes. Bake, uncovered, at 350° for 35-40 minutes or until heated through. Yield: 8 servings.
Originally published as Bavarian Wiener Supper in Casserole Cookbook 2001, p96

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Reviews forBavarian Wiener Supper

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MY REVIEW
bell5429 User ID: 7427943 56222
Reviewed Apr. 4, 2014

"I love this dish. The mushroom soup and mayo and caraway make such a authentic flavor. It is so good. The hotdogs were perfect in it. Would make this again and again."

MY REVIEW
texasczech User ID: 6396218 56220
Reviewed Apr. 27, 2012

"This recipe is nice and hearty. We used sausage instead of the hotdogs. I love caraway seeds, but left them out to please everyone. Even the picky eater in the family loved it."

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