1/4 c. milk
1/2 tsp. caraway seed
1 (27 oz.) can sauerkraut, drained
1 lb. frankfurters
1 (11 oz.) can Cheddar cheese soup
1/2 tsp. prepared mustard

Preheat oven to 375 degrees; gradually stir milk into soup until blended. Stir in caraway seed and mustard; snip sauerkraut. Fold into soup; heat through, stirring often. Place in large baking dish.

Slash frankfurters diagonally at 1 inch intervals; arrange on top of casserole. Bake at 375 degrees for 15-20 minutes