I don't know that I've ever done this as written. Always a variation, like ham or lunch meat instead of bolongna; never measured the peas, potatoes, or cheese. Today, I didn't use the can of soup at all--just the milk and about a tbsp. of flour and some garlic salt and adobo powder and no sage. But here's the recipe anyway, in all it's unvaried glory:
3 cups bologna, cubed
4 medium potatoes, sliced
10 oz. frozen peas
1 can cream of (mushroom, celery, or cheddar cheese)
3/4 cup milk
1 tablespoon grated onion
1/2 tsp. sage
1 cup grated cheddar cheese
Combine potatoes and meat in a 6 cup casserole dish. Cook frozen peas, add soup, milk, onion and sage. Bring to boil; stir in cheese. Pour over meat & potatoes. Bake at 375 for 30 minutes or until bubbly.
Pretty easy!
