Everett’s Scalloped Potatoes with Ring Bologna
1 – Everett’s Ring Bologna (fine or coarse)
6-8 Russet potatoes
1 can cream of chicken soup
6 oz milk
1 medium chopped onion
1 1/2 tsp salt
1 tsp black pepper
Use a knife to score the bologna casing and remove. Slice bologna into bite size pieces. Slice potatoes thin. Add potatoes and bologna to a greased casserole dish. In a separate bowl, combine soup, milk, salt, pepper, and onion. Pour mixture over bologna and potatoes and stir together. Bake at 350 degrees for 1 1/2 hours, covered. Stir half way through baking. Enjoy!
