Ingredients
- 350 gr potatoes-cubed (red)
- 200 gr peas (frozen thawed)
- 45 gr butter
- 16 gr onion (diced)
- 16 ml prepared mustard
- 1 gr pepper
- 1 package condensed cream of mushroom soup (undiluted)
In a saucepan, cook the potatoes in boiling salted water until tender; drain. In a greased 2- half qt baking dish, combine the potatoes, hot dogs, onion and peas. Combine soup, butter, mustard and pepper, gently stir into potato mixture. Bake, uncovered, at 180ºC or 25 minutes or until heated through. YIELD 6-8 servings. (*) Any cream soup will do busted by sooz
