Save A Penny Casserole Recipes

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SAVE-A-PENNY CASSEROLE RECIPE - (5/5)



Save-a-Penny Casserole Recipe - (5/5) image

Provided by Julee

Number Of Ingredients 5

1 lb ground beef
1 can (10 3/4 oz) condensed cream of mushroom soup
1 can (14 3/4 oz) spaghetti in tomato-cheese sauce
1 can (15 oz) mixed vegetables, drained
1 cup (4oz) shredded cheddar cheese, optional

Steps:

  • Preheat oven to 350. In a skillet, cook beef over medium heat until no longer pink; drain. Stir in the soup, spaghetti, and vegetables. Transfer to an ungreased 11x7x2 baking dish. Bake, uncovered for 30 minutes or until heated through. If desired, sprinkle with cheese and let stand a few minutes until melted. **Be creative with the veggies!

PENNY CASSEROLE



Penny Casserole image

Make and share this Penny Casserole recipe from Food.com.

Provided by ratherbeswimmin

Categories     One Dish Meal

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 1/4 lbs red potatoes, cut into 1/2 inch pieces
10 hot dogs, sliced
1/4 cup chopped onion
1 cup frozen peas, thawed
1 can cream of mushroom soup
1 tablespoon prepared mustard
salt and pepper

Steps:

  • In a Dutch oven, cook potatoes in salted boiling water until tender; drain.
  • In a bowl, mix together potatoes, hot dogs, onion and peas.
  • In another bowl, mix together soup, mustard, salt and pepper; stir into potato mixture.
  • Pour into a 2 1/2 quart greased casserole.
  • Bake, uncovered at 350 degrees for 25 minutes or until heated through.

Nutrition Facts : Calories 381.7, Fat 25.5, SaturatedFat 9.5, Cholesterol 39.8, Sodium 1243.6, Carbohydrate 25.7, Fiber 2.8, Sugar 5.9, Protein 12.4

PENNY CASSEROLE



Penny Casserole image

I got this out of a Taste of Home cookbook years ago. It became one of those go-to meals for those nights when I needed something quick and uncomplicated. I have tripled it and taken it to many potluck dinners and had to start making recipe cards for it because everyone wanted it. Hope you like it and let me know what you think.

Provided by cyndy ladas

Categories     Beef

Time 1h

Number Of Ingredients 8

1 1/4 lb red potatoes cubed
10 all beef hotdogs sliced
2 Tbsp diced onion
1 c frozen peas thawed
1 can(s) cream of mushroom soup undiluted
3 Tbsp butter, melted
1 Tbsp prepared mustard
1/8 tsp ground pepper

Steps:

  • 1. Place potatoes in a large sauce pan, cover with water, and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes until tender.
  • 2. In a greased 2 1/2 quart baking dish, combined the potatoes, hot dogs, onion, and peas.
  • 3. Combine the butter, soup, mustard, and pepper. Gently stir into potato mixture.
  • 4. Bake uncovered at 350, for 25 minutes, or until heated through.

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