Potato and Bologna Scallop

READY IN: 40mins
Recipe by east coast nellie

I almost feel bad posting this recipe, but if you are on a budget, you know bologna is a super cheap way to put a meal on the table!

Top Review by Hobsons

Instead of using canned mushroom soup make a bechamel sauce and add cremini mushrooms. You can do the same with any soup

Ingredients Nutrition

  • 3 cups bologna, cubed
  • 6 medium potatoes, sliced thin
  • 1 (10 1/2 ounce) can cheddar cheese soup or 1 (10 1/2 ounce) can cream of mushroom soup
  • 34 cup milk
  • 1 tablespoon dried onion flakes
  • 12 teaspoon dried sage
  • 1 cup cheddar cheese, grated
  • 10 ounces frozen peas

Directions

  1. Preheat oven to 375°F.
  2. Combine potato and bologna in a shallow 6 cup casserole dish.
  3. Mix soup, milk, onion and sage and heat to boiling in medium saucepan.
  4. Add peas and cook 1 minute; stir in cheese.
  5. Remove from heat and pour over bologna and potatoes.
  6. Bake at 375 F for 30 minute or until hot and bubbly.
  7. (You may need to watch this one and stir during cooking-- the sauce could be too thin or thick depending on the type and brand of soup and kind of milk you use-- just keep an eye on it and use your best judgement!).

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