Ingredients
1-1/4 pounds red potatoes, cubed10 hot dogs (1 pound), sliced2 tablespoons diced onion1 cup frozen peas, thawed1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted3 tablespoons butter, melted1 tablespoon prepared mustard1/8 teaspoon pepper
Preparation
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain.
In a greased 2-1/2-qt. baking dish, combine the potatoes, hot dogs, onion and peas. Combine the soup, butter, mustard and pepper; gently stir into potato mixture.
Bake, uncovered, at 350° for 25 minutes or until heated through.
