FRIED BOLOGNA CASSEROLE – October 24 – National Bologna Day

Serves 4


  • 3 large or 5 medium russet potatoes, peeled and chopped into ½ inch pieces
  • 1 tablespoon plus ½ teaspoon salt
  • 8 slices bologna
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 medium yellow onion diced
  • Cooking spray
  • 2 cups shredded cheddar cheese


Preheat the oven to 350 degrees Fahrenheit.  In a large stock pot bring 2 quarts water to a boil.  Add the potatoes and 1 tablespoon salt. Cook until the potatoes are soft.  Drain and then mash.  In a skillet over medium-high heat brown the bologna slices on each side, about 1 minute per side.  When done place on a plate lined with paper towels, and then place paper towels on top to absorb excess grease.  In the same skillet, reduced to medium heat,  add the olive oil and butter.  When the butter has melted add the onion.  When the onion is translucent, about 5 minutes, add the mashed potatoes and mix.  In a baking dish sprayed with cooking spray, spread half of the mashed potatoes, layer with 4 slices of the fried bologna, then layer with 1 cup of the cheddar cheese. Repeat with the remaining mashed potatoes, bologna, and cheddar cheese.  Place in the oven, uncovered until the cheese is bubbling and the center is hot, about 30-35 minutes.

Tomorrow: October is Vegetarian Month.  Tomorrow’s recipe will be Vegetarian.


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