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Potato & Bologna Scallop

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Recipe

 

Yield

4 servings

Prep

15 min

Cook

30 min

Ready

45 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
3 cups bologna
cubed
*
4 medium potatoes
sliced
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10 ounces green peas
frozen
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1 can soup, cream of cheddar
or cream of, mushroom or celery
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¾ cup milk
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1 tablespoon onions
grated
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½ teaspoon sage
dried
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1 cup cheddar cheese
grated
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Ingredients

Amount Measure Ingredient Features
7.1E+2 ml bologna
cubed
*
4 medium potatoes
sliced
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289 ml/g green peas
frozen
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1 can soup, cream of cheddar
or cream of, mushroom or celery
* Camera
177 ml milk
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15 ml onions
grated
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2.5 ml sage
dried
* Camera
237 ml cheddar cheese
grated
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Directions

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℉ (190℃) for 30 minutes or until bubbly hot.

4 servings.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 269g (9.5 oz)
Amount per Serving
Calories 30032% from fat
 % Daily Value *
Total Fat 11g 16%
Saturated Fat 7g 33%
Trans Fat 0g
Cholesterol 33mg 11%
Sodium 283mg 12%
Total Carbohydrate 13g 13%
Dietary Fiber 4g 18%
Sugars g
Protein 25g
Vitamin A 18% Vitamin C 25%
Calcium 28% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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