|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|
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.