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. |
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