Potato & Bologna Scallop
Yield
4 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
bologna
cubed |
* |
| 4 | medium |
potatoes
sliced |
|
| 10 | ounces |
green peas
frozen |
|
| 1 | can |
soup, cream of cheddar
or cream of, mushroom or celery |
*
|
| ¾ | cup |
milk
|
|
| 1 | tablespoon |
onions
grated |
|
| ½ | teaspoon |
sage
dried |
*
|
| 1 | cup |
cheddar cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
bologna
cubed |
* |
| 4 | medium |
potatoes
sliced |
|
| 289 | ml/g |
green peas
frozen |
|
| 1 | can |
soup, cream of cheddar
or cream of, mushroom or celery |
*
|
| 177 | ml |
milk
|
|
| 15 | ml |
onions
grated |
|
| 2.5 | ml |
sage
dried |
*
|
| 237 | ml |
cheddar cheese
grated |
|
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.
