Penny Casserole
TOTAL TIME: Prep: 25 min. Bake: 25 min.
YIELD: 8 servings.
You save both time and money with this flavorful economical casserole.—Janet Ware Novotny, Grand Island, Nebraska
Ingredients
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1-1/4 pounds red potatoes, cubed
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10 hot dogs (1 pound), sliced
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2 tablespoons diced onion
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1 cup frozen peas, thawed
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1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
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3 tablespoons butter, melted
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1 tablespoon prepared mustard
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1/8 teaspoon pepper
Directions
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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.
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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.
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3.
Bake, uncovered, at 350° for 25 minutes or until heated through.
Nutrition Facts
1 each: 319 calories, 23g fat (10g saturated fat), 45mg cholesterol, 933mg sodium, 19g carbohydrate (3g sugars, 2g fiber), 9g protein.
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