10 hot dogs, sliced
2 tbsp. diced onion
1 cup frozen peas, thawed
1 can cream of mushroom soup
3 tbsp. butter or margarine, melted
1 tbsp. prepared mustard
1/8 tsp. pepper
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| PENNY CASSEROLE | |||
| Yields 6-8 | |||
| 1-1/4 lbs. red potatoes, cubed 10 hot dogs, sliced 2 tbsp. diced onion 1 cup frozen peas, thawed 1 can cream of mushroom soup 3 tbsp. butter or margarine, melted 1 tbsp. prepared mustard 1/8 tsp. pepper |
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| In a saucepan, cook the potatoes in boiling water until tender; drain. In a greased 2-1/2 qt. baking dish, combine the potatoes, hot dogs, onion and peas. Combine soup, butter, mustard and pepper; gently stir in potato mixture. Bake, uncovered, at 350 for 25 minutes or until heated through. | |||