Penny Casserole

8 ingredients
3 steps

Ingredients

  • 1-1/4 pounds red potatoes, cubed
  • 10 hot dogs (1 pound), sliced
  • 2 tablespoons diced onion
  • 1 cup frozen peas, thawed
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 3 tablespoons butter, melted
  • 1 tablespoon prepared mustard
  • 1/8 teaspoon pepper

Directions

  1. 1
    Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain.
  2. 2
    In a greased 2-1/2-qt. baking dish, combine the potatoes, hot dogs, onion and peas. Combine the soup, butter, mustard and pepper; gently stir into potato mixture.
  3. 3
    Bake, uncovered, at 350° for 25 minutes or until heated through.

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