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Penny Casserole Recipe

Penny Casserole Recipe

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. YIELD:6-8 servings

Ingredients

  • 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

Directions

  • 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.

Nutritional Facts

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

Reviews for Penny Casserole

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MY REVIEW
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."

MY REVIEW
Reviewed Nov. 18, 2013

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

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
Reviewed Jun. 10, 2013

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

MY REVIEW
Reviewed Nov. 21, 2012

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

MY REVIEW
Reviewed Sep. 16, 2011

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

MY REVIEW
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."

MY REVIEW
Reviewed Nov. 10, 2009

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

MY REVIEW
Reviewed Nov. 3, 2009

"tasted awesome:)"

MY REVIEW
Reviewed Oct. 6, 2009

"Easy to make and very tasty!"

MY REVIEW
Reviewed Apr. 22, 2008 Edited Nov. 21, 2012

"My husband I really enjoy this casserole, so its become a regular staple for us. I've used cooked broccoli and cream broccoli soup in place of peas and mushroom soup with delicious results."

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