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Penny Casserole

 Penny Casserole
You save both time and money with this flavorful economical casserole.—Janet Ware Novotny, Grand Island, Nebraska
6-8 ServingsPrep: 25 min. Bake: 25 min.

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

  • 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.
  • 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.
  • 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.