Potato and Bologna Scallop

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READY IN: 40mins
SERVES: 5
UNITS: US

INGREDIENTS

Nutrition
  • 3
    cups bologna, cubed
  • 6
    medium potatoes, sliced thin
  • 1
    (10 1/2 ounce) can cheddar cheese soup or (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
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DIRECTIONS

  • Preheat oven to 375°F.
  • Combine potato and bologna in a shallow 6 cup casserole dish.
  • Mix soup, milk, onion and sage and heat to boiling in medium saucepan.
  • Add peas and cook 1 minute; stir in cheese.
  • Remove from heat and pour over bologna and potatoes.
  • Bake at 375 F for 30 minute or until hot and bubbly.
  • (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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