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.