This slow cooker 4-ingredient Amish penny casserole is the kind of thrifty, stick-to-your-ribs supper I grew up with out here in the Midwest. It gets its name from the thin “penny” slices of hot dogs and potatoes, layered right in the slow cooker with just onion and a can of condensed soup. Farm wives and church ladies have been making some version of this for generations, stretching a package of hot dogs into a full family meal. It’s the sort of dish you put together in a few minutes on a busy morning, then let it quietly bubble away until the house smells like supper at Grandma’s. Simple, humble, and always the one folks ask for when they remember eating it at your table.
Serve this penny casserole good and hot, spooned into shallow bowls so you catch plenty of the creamy sauce with each bite. It’s lovely with buttered peas or green beans on the side, and a simple lettuce salad if you’re feeling a little fancy. Warm dinner rolls, biscuits, or just sliced sandwich bread with butter are perfect for soaking up the juices. For a true Midwestern church-basement plate, add a scoop of applesauce or coleslaw and finish with a simple pudding or Jell-O dessert.
Slow Cooker Amish Penny CasseroleServings: 4-6
Ingredients
6 medium russet potatoes, peeled and thinly sliced into rounds
1 pound hot dogs, sliced into 1/4-inch "pennies"
1 medium yellow onion, thinly sliced
1 can (10.5 ounces) condensed cream of mushroom soup
1/2 cup water
1/2 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
1 tablespoon butter, for greasing the slow cooker (optional)
Directions
Lightly grease the inside of a 4- to 6-quart slow cooker with butter to help prevent sticking and make cleanup easier.
In a small bowl, stir together the condensed cream of mushroom soup and the water until smooth. Set aside; this will be your simple sauce.
Spread half of the sliced potatoes evenly in the bottom of the slow cooker, arranging them in a fairly even layer so they cook at the same rate.
Scatter half of the sliced onion over the potatoes, then season this layer with a pinch of salt and pepper.
Layer half of the sliced hot dogs over the onions and potatoes, spreading them out so they cover the surface in a single, fairly even layer.
Repeat the layers with the remaining potatoes, onions, and hot dogs, ending with a layer of hot dog slices on top, as shown in the close-up process shot of hands layering them over the potatoes.
Pour the soup-and-water mixture evenly over the top of the layered hot dogs and potatoes, letting it seep down into the layers. Do not stir.
Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the potatoes are tender when pierced with a fork and the sauce is bubbly.
Taste and adjust the seasoning with additional salt and pepper if needed. Gently scoop from the bottom to serve, making sure each portion has potatoes, hot dogs, onions, and plenty of sauce.
Let the casserole sit uncovered in the slow cooker for about 5 minutes before serving to thicken slightly, then ladle into bowls and enjoy.
Variations & Tips
For a creamier, richer casserole, use condensed cream of chicken or cream of celery soup in place of cream of mushroom, or mix half of one with half of the other. If you like a little color and sweetness, tuck a handful of frozen peas or corn between the potato and hot dog layers during the last hour of cooking so they don’t get mushy. Cheddar lovers can sprinkle 1 to 1 1/2 cups of shredded cheese over the top during the final 15 minutes on HIGH, just until melted. To lean it a bit healthier while keeping the spirit of the dish, use turkey or chicken hot dogs and add an extra onion or a few thinly sliced carrots to the layers. For more seasoning, a pinch of garlic powder or paprika over each potato layer is nice, but don’t overcomplicate it—this recipe shines because it’s simple and forgiving. Leftovers reheat well in a skillet with a splash of milk or water; many folks say it tastes even better the next day.
