Potato and Bologna Scallop

"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!"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
40mins
Ingredients:
8
Serves:
5
Advertisement

ingredients

  • 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
Advertisement

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!).

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Instead of using canned mushroom soup make a bechamel sauce and add cremini mushrooms. You can do the same with any soup
     
  2. I made this for dinner the other night. For the soup option I used cheddar cheese soup. It did take a little longer than the recipe called for to get the potatoes to cook through. We all ended up picking the bologna out, but enjoyed the potatoes and sauce. I would make these again and just leave the meat out. Mmmm, comfort food.
     
  3. My hubby makes a German dish similar to this using ring bologna, potatoes, pickles and a cream sauce with laughing cow cheese - YUM!! A good comfort food!
     
Advertisement

Tweaks

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

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes