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red potatoes, cubed
cream of mushroom soup
In a saucepan, cook the potatoes in boiling salted water until tender; drain.
In a greased 2 1/2 quart 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 for 25 minutes or until heated through.
NOTE: Can substitute any cream soup for cream of mushrooms soup.