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Penny Casserole

List of Ingredients




Penny Casserole

11/4 pounds red potatoes, cubed
2 cups cubed ham, see note
1 cup frozen peas
1 can condensed cream of mushroom soup
3 tablespoons butter, melted
1 tablespoon mustard (we used Dijon)





Recipe



Cook potatoes in boiling water; drain. In greased 21/2-quart baking dish, combine potatoes, ham and peas. Combine remaining ingredients and stir in. Bake uncovered at 350 degrees for 25 minutes. Makes 5 to 6 servings.

Note: Other substitutions for ham are 10 sliced hot dogs or 1 pound cooked link sausage, sliced.

Submitted by Linda Cordle of North Fayette, who clipped it from Country Woman magazine