1/4 c. butter
2 tbsp. finely chopped onion
1/4 c. flour
2 c. milk
1/4 c. Thousand Island dressing
1 tsp. prepared mustard
1 1/2 c. drained sauerkraut
1 tsp. caraway seed
2 c. sliced cooked potatoes
4 frankfurters, sliced
4 slices Swiss cheese
4 slices Monterey Jack cheese
4 slices rye bread, cut into triangles

Melt butter over low heat; add onion and cook until tender. Blend in flour until smooth. Gradually add milk and cook, stirring constantly, until thickened. Remove from heat; blend in dressing, mustard and caraway seed.

Reserve 1/2 cup each sauce, frankfurters and kraut for topping. In 1 1/2 quart lightly greased casserole, spoon enough of remaining sauce to cover bottom. Arrange layers of half the potatoes, frankfurters, kraut and sauce. Layer with remaining sauce, frankfurters and kraut. Cover and bake at 375 degrees for 30 minutes.

Uncover; arrange bread triangles around edge of casserole, points up. Bake, uncovered for 5 minutes.