Penny Casserole recipe

Source: Country Woman magazine

1 1/4 pounds red potatoes, cubed
2 cups cooked, cubed ham
1 cup frozen peas
1 can condensed cream of mushroom soup
3 tablespoons butter, melted
1 tablespoon mustard

Cook potatoes in boiling water; drain.

In greased 2 1/2-quart baking dish, combine potatoes, ham and peas.

Combine remaining ingredients and stir in. Bake uncovered at 350 degrees F for 25 minutes.

Makes 5 to 6 servings.