Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Penny Casserole

StarStarStarStarHalf star

Your rating

Recipe

 

Yield

6 servings

Prep

15 min

Cook

45 min

Ready

1 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 ¼ Pounds red skinned potatoes
cubed
* Camera
1 pound frankfurters (hot dogs)
sliced
Camera
2 tablespoons onions
diced
Camera
1 cup green peas
frozen, thawed
Camera
1 can cream of mushroom soup
condensed, or any cream soup
Camera
3 tablespoons butter
or margarine, melted
Camera
1 tablespoon prepared mustard
Camera
teaspoon black pepper
Camera

Ingredients

Amount Measure Ingredient Features
1.3 Pounds red skinned potatoes
cubed
* Camera
453.6 g frankfurters (hot dogs)
sliced
Camera
3E+1 ml onions
diced
Camera
237 ml green peas
frozen, thawed
Camera
1 can cream of mushroom soup
condensed, or any cream soup
Camera
45 ml butter
or margarine, melted
Camera
15 ml prepared mustard
Camera
0.6 ml black pepper
Camera

Directions

In a saucepan, cook the potatoes in boiling salted water until tender; drain.

In a greased 2½ 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℉ (180℃) for 25 minutes or until heated through.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 229g (8.1 oz)
Amount per Serving
Calories 51478% from fat
 % Daily Value *
Total Fat 45g 69%
Saturated Fat 19g 94%
Trans Fat 0g
Cholesterol 79mg 26%
Sodium 1932mg 81%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 7%
Sugars g
Protein 32g
Vitamin A 15% Vitamin C 5%
Calcium 4% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe