Quick, Easy -N- Fast  Penny Casserole

1 1/4 lbs. red potatoes, cubed
2 C. cubed ham
1 C. frozen peas
1 can condensed cream of mushroom soup
3 T. butter, melted
1 T. 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�F. for 25 minutes.

Makes 5 to 6 servings.
 

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