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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by April Schaeffer. She didn't specify how many servings the recipe made. So, I am guessing a bit. Ingredients:
6 -8 hot dogs, uncooked |
4 -6 potatoes, sliced |
1 (16 ounce) can peas |
1 (10 1/2 ounce) can cream of mushroom soup |
Directions:
1. Cut half of hot dogs in slices on bottom of Pyrex pan.
2. Place sliced potatoes on hot dogs.
3. Drain peas, then pour over potatoes.
4. Put remaining sliced hot dogs on top of peas and pour cream of mushroom soup over top.
5. Bake at 375 degrees for 1 hour or until potatoes are tender.
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