Fried Baloney Casserole : Vegetarian

Use store-bought veggie baloney or better yet, try our recipe for homemade bologna. Either way, this easy recipe makes a savory and hearty meal.

Serves 2-3.

Ingredients:

• 2 Tbsp butter
• 1 c vegetarian baloney, cubed or chopped
• 1 small onion, chopped
• 1 medium potato, peeled and sliced 1/4″ thick
• 1 large carrot, peeled and sliced 1/4″ thick
• 1 c frozen peas
• 1-10 oz can condensed cream of mushroom or celery soup
• 3/4 c milk
• 1/2 tsp summer savory or sage
• 1/2 c cheddar cheese, shredded

Directions:

1. In a medium skillet on medium heat, melt the butter and fry the baloney and onions until lightly browned.
2. Preheat the oven to 375 degrees F and place baloney mixture, potatoes, carrots, and peas in an 8 x 8 inch baking dish.
3. In a small saucepan over low heat, mix condensed soup, milk, and summer savory. Bring to boil; stir in cheese and remove from heat. Pour evenly over the casserole.
4. Bake 30 minutes or until the potatoes and carrots are fork tender. Garnish with parsley, cilantro or sliced green onions if desired. Serve hot.