4-Ingredient Hot Dog Casserole

"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."
photo by a food.com user photo by a food.com user
Ready In:
1hr 15mins


  • 6 -8 hot dogs, uncooked
  • 4 -6 potatoes, sliced
  • 1 (16 ounce) can peas
  • 1 (10 1/2 ounce) can cream of mushroom soup


  • Cut half of hot dogs in slices on bottom of Pyrex pan.
  • Place sliced potatoes on hot dogs.
  • Drain peas, then pour over potatoes.
  • Put remaining sliced hot dogs on top of peas and pour cream of mushroom soup over top.
  • Bake at 375 degrees for 1 hour or until potatoes are tender.

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  1. 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.
  2. 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!
  3. 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!


  1. 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!


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