Penny Casserole

Penny Casserole Recipe

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cyndy ladas

By
@kyrel

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.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
6-8
Prep:
10 Min
Cook:
50 Min
Method:
Bake

Ingredients

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

Step-By-Step

1Place 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.
2In a greased 2 1/2 quart baking dish, combined the potatoes, hot dogs, onion, and peas.
3Combine the butter, soup, mustard, and pepper. Gently stir into potato mixture.
4Bake uncovered at 350, for 25 minutes, or until heated through.

About Penny Casserole

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Dietary Needs: Dairy Free, Wheat Free, Soy Free
Other Tags: Quick & Easy, For Kids