 |
Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
You save both time and money with this flavorful economical casserole.Janet Ware Novotny, Grand Island, Nebraska 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.
|
|