Mary & Martha's Kitchen Recipe

Category	Casseroles
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Penny Casserole Recipe 1 1/4 Pounds red potatoes -- cubed 10 hot dogs (1 lb) sliced 2 Tablespoons diced onion 1 Cup frozen peas -- thawed 1 Can Condensed Cream Of Mushroom Soup * -- undiluted 3 Tablespoons Butter Or Margarine -- melted 1 Tablespoon prepared mustard 1/8 Teaspoon pepper In a saucepan, cook the potatoes in boiling salted 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 into potato mixture. Bake, uncovered, at 350 for 25 minutes or until heated through. YIELD 6-8 servings. (*) Any cream soup will do busted by sooz

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<h1>Penny Casserole</h1> <h2>Recipe</h2><p> <P><P>1 1/4 Pounds red potatoes -- cubed <P>10 hot dogs (1 lb) sliced <P>2 Tablespoons diced onion <P>1 Cup frozen peas -- thawed <P>1 Can Condensed Cream Of Mushroom Soup * -- undiluted <P>3 Tablespoons Butter Or Margarine -- melted <P>1 Tablespoon prepared mustard <P>1/8 Teaspoon pepper <P><P>In a saucepan, cook the potatoes in boiling salted 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 into potato mixture. Bake, uncovered, at 350 for 25 minutes or until heated through. YIELD 6-8 servings. (*) Any cream soup will do <P>busted by sooz <div><a href='http://www.maryandmarthaskitchen.com/Penny_Casserole/28621/' title='Penny Casserole Recipe'>Penny Casserole Recipe</a></div>

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