Penny Casserole Recipe
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Penny Casserole Recipe

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You save both time and money with this flavorful economical casserole.—Janet Ware Novotny, Grand Island, Nebraska
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES: 6-8 servings


  • 1-1/4 pounds red potatoes, cubed
  • 10 hot dogs (1 pound), sliced
  • 2 tablespoons diced onion
  • 1 cup frozen peas, thawed
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 3 tablespoons butter, melted
  • 1 tablespoon prepared mustard
  • 1/8 teaspoon pepper

Nutritional Facts

1 each: 319 calories, 23g fat (10g saturated fat), 45mg cholesterol, 933mg sodium, 19g carbohydrate (3g sugars, 2g fiber), 9g protein.


  1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain.
  2. In a greased 2-1/2-qt. baking dish, combine the potatoes, hot dogs, onion and peas. Combine the soup, butter, mustard and pepper; gently stir into potato mixture.
  3. Bake, uncovered, at 350° for 25 minutes or until heated through. Yield: 6-8 servings.
Originally published as Penny Casserole in Country Woman March/April 1996, p35

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PrplMonky5 User ID: 6612040 246692
Reviewed Apr. 6, 2016

"I had some leftover hot dogs so I decided to try this (I cut the recipe in half). My husband and I thought it was pretty good, but lacked something. Maybe another spice, like garlic powder. Or a crushed-cracker crust. Or something. I honestly didn't think the "sauce" part had much of a flavor at all. Overall, it was alright. I would make this again if I had leftover hot dogs, with some minor tweaks."

Mirandakun User ID: 7549808 222650
Reviewed Mar. 12, 2015

"This is a very easy and quick meal. My daughter loves it. I change types of mustard to give it different flavors of the mood at that moment."

horsey_mom User ID: 4932089 8560
Reviewed Nov. 18, 2013

"Great easy weeknight meal. My family loves it, and it doesn't break the budget."

BCRN User ID: 4930168 10085
Reviewed Oct. 15, 2013

"Love this recipe. Great for potlucks. I usually double the recipe and top with a crumble of shredded cheese and dried bread crumbs. That gives it a nice crunch. Everyone always wants the recipe."

gvb1964 User ID: 7298426 19206
Reviewed Jun. 10, 2013

"This is such a simple recipe to make, and it's fun to try different variations on the original. I like to use little smokie links instead of the hot dogs, sometimes smoked brats. Also can swap out the vegies to fit your family's liking.

One word of advice, do not overcook the potatoes unless you want it to be a soupy mashed potato mess. And I use whatever potato I have on hand, and peel them if needed."

Joscy User ID: 2694585 10363
Reviewed Jun. 10, 2013

"Making for dinner tonight, instead of leftovers. May use broccoli crowns in place of peas! Yummy casserole for sure."

Joscy User ID: 2694585 200635
Reviewed Nov. 21, 2012

"This casserole is very economical. Used to make when kids were young, and still make it today."

therozeycook User ID: 6179534 17598
Reviewed Sep. 16, 2011

"it is filled with yummy flavors and my little girl ate it. can't wait to make it again!"

marcanthony45 User ID: 1543513 200634
Reviewed Nov. 17, 2009

"When I brought the leftovers from this casserole to school the next day, reheating it in the teacher's room caused quite a stir and thus, I became the envy of my colleagues during lunch. Afterward, my colleagues flooded me with emails requesting the recipe for this very tasty dish."

zora86 User ID: 4037914 10743
Reviewed Nov. 10, 2009

"This was a great casserole, and very quick. My kids even enjoyed it!"

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