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Penny Casserole

Country.Chef's picture
  Red potatoes 1 1⁄4 Pound, cubed
  Hot dogs 1 Pound, sliced (10 Hot Dogs)
  Diced onion 2 Tablespoon
  Frozen peas 1 Cup (16 tbs), thawed
  Condensed cream of mushroom soup 10 3⁄4 Ounce, undiluted (1 Can)
  Butter/Margarine 3 Tablespoon, melted
  Prepared mustard 1 Tablespoon
  Pepper 1⁄8 Teaspoon

In a saucepan, cook the potatoes in boiling salted water until tender; drain.
In a greased 2-1/2-qt. baking dish, combine the potatoes, hot dogs, onion and peas.
Combine soup, butter, mustard and pepper; gently stir into potato mixture.
Bake, uncovered, at 350° for 25 minutes or until heated through.

Recipe Summary

Main Dish

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Average: 4.3 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2529 Calories from Fat 1613

% Daily Value*

Total Fat 180 g277.1%

Saturated Fat 81.4 g407%

Trans Fat 0 g

Cholesterol 359.9 mg120%

Sodium 6142.8 mg256%

Total Carbohydrates 163 g54.4%

Dietary Fiber 16.8 g67.4%

Sugars 25.8 g

Protein 75 g151%

Vitamin A 77.9% Vitamin C 224%

Calcium 22.1% Iron 77.1%

*Based on a 2000 Calorie diet

Penny Casserole Recipe