PENNY CASSEROLE

Penny Casserole image

Provided by Kitchen Crew

Number Of Ingredients 8

Ingredients

1.25 lb red potatoes, cubed
10 hot dogs, sliced
2 Tbsp onion, diced
1 c peas, thawed
1 can(s) cream of mushroom soup
3 Tbsp butter, melted
1 Tbsp mustard
5/8 tsp pepper

Steps:

1. In a saucepan, cook the potatoes in boiling salted water until tender; drain.
2. In a greased 2 1/2 quart baking dish, combine the potatoes, hot dogs, onion and peas.
3. Combine soup, butter, mustard and pepper, gently stir into potato mixture.
4. Bake, uncovered, at 350 for 25 minutes or until heated through.
5. NOTE: Can substitute any cream soup for cream of mushrooms soup.

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