Penny Casserole
Yield
6 servingsPrep
15 minCook
45 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | Pounds |
red skinned potatoes
cubed |
*
|
| 1 | pound |
frankfurters (hot dogs)
sliced |
|
| 2 | tablespoons |
onions
diced |
|
| 1 | cup |
green peas
frozen, thawed |
|
| 1 | can |
cream of mushroom soup
condensed, or any cream soup |
|
| 3 | tablespoons |
butter
or margarine, melted |
|
| 1 | tablespoon |
prepared mustard
|
|
| ⅛ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.3 | Pounds |
red skinned potatoes
cubed |
*
|
| 453.6 | g |
frankfurters (hot dogs)
sliced |
|
| 3E+1 | ml |
onions
diced |
|
| 237 | ml |
green peas
frozen, thawed |
|
| 1 | can |
cream of mushroom soup
condensed, or any cream soup |
|
| 45 | ml |
butter
or margarine, melted |
|
| 15 | ml |
prepared mustard
|
|
| 0.6 | ml |
black pepper
|
|
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.
