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Penny Casserole

Country.Chef's picture
Ingredients
  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
Directions

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

Course: 
Main Dish
Method: 
Baked

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