Potato and bologna scallop

Yield: 1 Servings

Measure Ingredient
3 cups Bologna -- cubed
4 mediums Potatoes -- sliced
10 ounces Frozen peas
1 can Cheddar cheese soup or cream
Of
Mushroom or celery
¾ cup Milk
1 tablespoon Onion -- grated
½ teaspoon Dried sage
1 cup Cheddar cheese -- grated

Combine bologna and potato in shallow 6 cup casserole. Cook frozen peas, add soup, milk, onion and sage. Bring to boiling, stir in cheese. Pour over bologona and potatoes. Bake at 375 F for 30 minutes or until bubbly hot. 4 servings.

Posted to Master Cook Recipes List, Digest #120 Date: Sat, 15 Jun 1996 20:37:12 -0500 From: Donna <pericles@...>

Recipe By : Daisy Watkinson, Simcoe, Ontario, Canada

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