Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

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 Nutrition

  • 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.

Reviews

(3)
Most Helpful

We are cutting our buget, and this is recipe is a great money saver. We used yukon gold potatoes and frozen peas-we also mixed the sop with 1c. cottage cheese, 3T. sourcream and 1t. garlic powder. Everyone liked this.

haskinsfam August 21, 2008

My Mother used to make this for me as a kid. She used green beans instead of the peas. This recipe brings back a lot of childhood memories. Thanks!

kandee_roses December 12, 2009

This was actually pretty good. Next time I may use about half a can of peas instead. Good overall because the starch mixing with the hot dogs had a little something for everyone. A super comfort food! Ok, reattempted with less peas and it was great! Inexpensive, simple, kid friendly and a super one dish recipe to boot!

Kim-mom-4--se-bg-gm February 09, 2008

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