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Real Recipes From Real Home Cooks ®

penny casserole

kyrel avatar
Recipe by
cyndy ladas
@kyrel
Plano, TX

I got this out of a Taste of Home cookbook years ago. It became one of those go-to meals for those nights when I needed something quick and uncomplicated. I have tripled it and taken it to many potluck dinners and had to start making recipe cards for it because everyone wanted it. Hope you like it and let me know what you think.

►
yield 6 -8
prep time 10 Min
cook time 50 Min
method Bake

Ingredients For penny casserole

  • 1 1/4 lb
    red potatoes cubed
  • 10
    all beef hotdogs sliced
  • 2 Tbsp
    diced onion
  • 1 c
    frozen peas thawed
  • 1 can
    cream of mushroom soup undiluted
  • 3 Tbsp
    butter, melted
  • 1 Tbsp
    prepared mustard
  • 1/8 tsp
    ground pepper

How To Make penny casserole

  • 1
    Place potatoes in a large sauce pan, cover with water, and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes until tender.
  • 2
    In a greased 2 1/2 quart baking dish, combined the potatoes, hot dogs, onion, and peas.
  • 3
    Combine the butter, soup, mustard, and pepper. Gently stir into potato mixture.
  • 4
    Bake uncovered at 350, for 25 minutes, or until heated through.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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