Ingredients:
3 cups bologna, cubed
6 medium potatoes, sliced thin
1 (10 1/2 ounce) cans cheddar cheese soup or 1 (10 1/2 ounce) cans cream of mushroom soup
3/4 cup milk
1 tablespoon dried onion flakes
1/2 teaspoon dried sage
1 cup cheddar cheese, grated
10 ounces frozen peas
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!).
Servings: 5
Time preparation: 10 min.
Time total: 40 min.