Penny Casserole - cooking recipe

Ingredients

1 1/4 lbs red potatoes, cut into 1/2 inch pieces
10 hot dogs, sliced
1/4 cup chopped onion
1 cup frozen peas, thawed
1 can cream of mushroom soup
1 tablespoon prepared mustard
salt and pepper

Preparation

In a Dutch oven, cook potatoes in salted boiling water until tender; drain.
In a bowl, mix together potatoes, hot dogs, onion and peas.
In another bowl, mix together soup, mustard, salt and pepper; stir into potato mixture.
Pour into a 2 1/2 quart greased casserole.
Bake, uncovered at 350 degrees for 25 minutes or until heated through.