Print Recipe

Penny Casserole


  • 1 1/4 pounds red potatoes, cubed
  • 2 cups cooked, cubed ham
  • 1 cup frozen peas
  • 1 can condensed cream of mushroom soup
  • 3 tablespoons butter, melted
  • 1 tablespoon mustard


  1. Cook potatoes in boiling water; drain.
  2. In greased 2 1/2-quart baking dish, combine potatoes, ham and peas.
  3. Combine remaining ingredients and stir in.
  4. Bake uncovered at 350 degrees F for 25 minutes.

Makes 5 to 6 servings.

Source: Country Woman magazine

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