6 beef hotdogs, thin-sliced (like pennies)
4 large cooked potatoes, diced
1 Tablespoon dried onion flakes
¼ cup melted butter
1 cup cooked peas
1 can cream of chicken soup
1 teaspoon mustard
Salt and pepper to taste
Mix all ingredients together. Cover and bake 1 hour at 350 degrees. Serves 8.
If you wish to start with uncooked potatoes, just peel and dice them, and cook them in a small amount of salted water until almost tender, 15 minutes or less. Cook frozen peas on top of the diced potatoes during the last five minutes of cooking.
(This recipe is from My Favorite Recipe Cookbook published by the Lynden Tribune in June 1988. The lady who submitted this recipe, Gay Weidkamp, says, “This is a great way to use leftover boiled potatoes and vegetable from last night’s dinner.)
