Full O' Boloney

This is a 1970s microwave casserole in all its unapologetic glory. Cubed bologna and potatoes get stirred together with canned cream of mushroom soup and a handful of minced green pepper, then the microwave does the rest. Slices of American cheese melt on top to finish.

The genius of the recipe is that everything cooks in one dish with no browning, no boiling, no separate pots. It’s lunchbox leftovers masquerading as dinner, and when the kids are hungry and the budget is tight, that’s a win.

Use waxy potatoes like red or Yukon Gold so the cubes hold their shape after 15 minutes of steaming. Starchy russets turn to mush in this kind of covered microwave cook.

Kitchen Tips

• Cut potatoes and bologna in roughly equal ¾ inch cubes so they cook evenly.
• Stir every 4 to 5 minutes. Microwaves have hot spots and the soup will scorch on the edges if you walk away.
• Let the casserole rest uncovered for 2 to 3 minutes after the cheese melts so the sauce thickens up.
• A dash of black pepper and paprika on top wakes the whole thing up.

Variations

• Swap bologna for diced ham or kielbasa for a smokier bite.
• Use cream of celery or cream of chicken soup in place of mushroom.
• Top with shredded sharp cheddar instead of American slices for more tang.