Picnic Casserole

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Picnic Casserole

Picnic Casserole

Picnic Casserole

Makes 6 servings

4 red potatoes medium, peeled, diced and cooked
1/4 cup butter or margarine, softened
2 tablespoons onions minced
6 hot dogs sliced
1 10 1/2-ounce can cream of mushroom soup condensed
1 cup peas thawed
1/2 cup milk
1 tablespoon mustard prepared
1/3 cup sharp cheddar cheese shredded

1. Preheat oven to 350°.
2. In an ungreased 2-quart casserole, toss potatoes, butter or margarine, and onion.
3. In a medium bowl, mix frankfurters, soup, peas, milk and mustard. Pour over potato mixture.
4. Bake for 40 minutes. Top with cheese. Bake 5 minutes longer or until cheese melts.

Serve with fresh strawberries

Find more great family recipes and meal planning assistance at Dine Without Whine

 

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