penny casserole

Name: Penny Casserole
Prep time: 10 min
Cook time: 50 min
Yield: 6
Cuisine: American
Ingredients: 1 1/4 pound(s) red potatoes cubed; 10 - all beef hotdogs sliced; 2 tablespoon(s) diced onion; 1 cup(s) frozen peas thawed; 1 can(s) cream of mushroom soup undiluted; 3 tablespoon(s) butter, melted; 1 tablespoon(s) prepared mustard; 1/8 teaspoon(s) ground pepper

19 Pinches

cyndy ladas

Plano, TX

Updated on Apr 27, 2015

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.

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prep time 10 Min

cook time 50 Min

method Bake

yield 6-8 serving(s)

Ingredients

1 1/4 pounds red potatoes cubed
10 - all beef hotdogs sliced
2 tablespoons diced onion
1 cup frozen peas thawed
1 can cream of mushroom soup undiluted
3 tablespoons butter, melted
1 tablespoon prepared mustard
1/8 teaspoon ground pepper

How To Make penny casserole

Step 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.

Step 2

In a greased 2 1/2 quart baking dish, combined the potatoes, hot dogs, onion, and peas.
Step 3

Combine the butter, soup, mustard, and pepper. Gently stir into potato mixture.
Step 4

Bake uncovered at 350, for 25 minutes, or until heated through.
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