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Potato & Bologna Scallop

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Submitted by laura103

YIELD

4 servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

3 7.1E+2
CUPS ML BOLOGNA
cubed *
4 4
MEDIUM MEDIUM POTATOES
sliced
10 289
OUNCES ML/G GREEN PEAS
frozen
1 1
CAN CAN SOUP, CREAM OF CHEDDAR
or cream of, mushroom or celery *
¾ 177
CUP ML MILK
1 15
TABLESPOON ML ONIONS
grated
½ 2.5
TEASPOON ML SAGE
dried *
1 237
CUP 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 269g (9.5 oz)
Amount per Serving
Calories 300 32% 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?
Trans-fat Free, Good source of fiber
 

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