Ingredients
- 4 potatoes (sliced)
- 3 bologna cubed
- 10 ounces peas (frozen)
- 3/4 cup milk
- 1 cup cheddar cheese (grated)
- 1 tablespoon onion (grated)
- 1/2 teaspoon sage (dried)
- 1 package cheddar cheese soup
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 F for 30 minutes or until bubbly hot. 4 servings.
