Hearty Hot Dog Casserole
Recipe from Family Circle

If you like sauerkraut with your hot dogs, try this potato-topped casserole recipe. Prepared mashed potatoes save on the prep time.



by 6  people


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Ingredients
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    8   
    slices bacon
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    1   pound 
    hot dogs, cut into 1-inch pieces on the diagonal
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    1   small 
    onion, halved and sliced
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    1  14  ounce can 
    sauerkraut, drained
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    1/2  teaspoon 
    caraway seeds
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    2   tablespoons 
    finely chopped onion
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    2  24  ounce containers 
    prepared mashed potatoes
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    2   tablespoons 
    unsalted butter, cut up
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    1/8  teaspoon 
    paprika

Directions
1.
Heat oven to 350 degrees F. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray.
2.
Cook bacon in a large nonstick skillet over medium-high heat 3 minutes, until crisp. Remove bacon and all but 1 tablespoon of the drippings. Cook hot dogs and onions in skillet for 8 minutes, until browned, stirring occasionally. Add sauerkraut and caraway seeds; cook 5 minutes, until most of the moisture is cooked away. Crumble bacon and stir in.
3.
Spread mixture into prepared dish. Mix chopped onion into potatoes. Spread evenly over hot dog mixture. Dot with butter; sprinkle with paprika.
4.
Bake at 350 degrees F for 33 minutes or until browned. Cool 10 minutes; serve.
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