Potato and bologna scallop

 
                         Potato and Bologna Scallop
 
 Recipe By     : Daisy Watkinson, Simcoe, Ontario, Canada
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Bologna                          Casseroles
                 Food Processor
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      cups          bologna -- cubed
    4      medium        potatoes -- sliced
   10      ounces        frozen peas
    1      can           cheddar cheese soup or cream of
                         mushroom or celery 
      3/4  cup           milk
    1      tablespoon    onion -- grated
      1/2  teaspoon      dried sage
    1      cup           cheddar cheese -- grated
 
 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.
 
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 Per serving: 2809 Calories; 186g Fat (60% calories from fat); 165g Protein; 
 115g Carbohydrate; 563mg Cholesterol; 9571mg Sodium
 
 NOTES : Published in the Orillia Packet, 1982.