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February 2019

Soup Recipes

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Penny Casserole Recipe

Penny Casserole recipe and other soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Penny Casserole recipe  PDF



1 1/4 Pounds red potatoes cubed
10 hot dogs (1 lb) sliced
2 Tablespoons diced onion
1 Cup frozen peas thawed
1 Can Condensed Cream Of Mushroom Soup undiluted
3 Tablespoons Butter Or Margarine melted
1 Tablespoon prepared mustard
1/8 Teaspoon pepper

In a saucepan, cook the potatoes in boiling salted water until tender drain. In a greased 2 1/2 qt baking dish, combine the potatoes, hot dogs, onion and peas. Combine soup, butter, mustard and pepper, gently stir into potato mi ture. Bake, uncovered, at 350 for 25 minutes or until heated through. YIELD 6 8 servings. ( ) Any cream soup will do
busted by sooz

Penny Casserole recipe and other soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
522 people have voted
Last Reviewed on 2019-02-22



Friday, Feb 22 2019 Download & Print Penny Casserole recipe  PDF   Soup recipes RSS   New

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1 lb To 1 1/2 lb beets 1 qt Water 1 1/2 ts Salt 1/4 ts Pepper 2 tb Sugar 1/3 c Lemon juice Commercial sour cream 1. Wash, scrape and coarsely grate beets. 2. Place beets, water, salt, pepper, sugar and lemon juice in a deep, 2 quart, heat resistant, non metallic casserole. 3. Heat, covered, in Microwave Oven 10 to 12 minutes or until beets are tender. 4. Chill soup several hours or overnight. 5. Serve cold, garnished with dollops of sour cream. ...

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