Penny Casserole Recipe






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Penny Casserole

Name: Tiffany Burns
Base: Charleston Naval Weapons Station
Recipe: 1 1/4 lbs red potatoes, cubed 10 hot dogs 1 cup frozen peas, thawed 1 can cream of mushroom soap 3 tbls butter, melted 1 tbls mustard 1/8 tsp pepper Boil potatoes until tender in onion salt, drain. Combine potatoes, hot dogs & peas. Combine soup, butter, mustard & pepper in separate bowl; gently stir into potato mixture. Bake uncovered @ 350 for 25 mintues.