Potato and Bologna Scallop

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.