Ring Bologna Casserole Recipes

RING BOLOGNA HOTDISH

Steps:

• Preheat oven to 375F. Cook noodles according to package instructions to al dente. Don't overcook the noodles because they will continue to cook in the oven. Drain noodles and rinse with cold water.
• Pour noodles into a large mixing bowl. Cut ring bologna into 1/2 inch coins. Combine corn, soup, milk, sugar, salt and pepper. Add corn mixture to pasta. Add ring bologna. Place pasta in casserole dish and bake for 30 to 35 minutes.

FRIED BOLOGNA CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart baking dish.
• Heat a skillet over medium-high heat. Fry the bologna slices in the hot skillet until browned on both sides, about 1 minute per side. Drain on a paper towel-lined plate. Wipe excess grease from the skillet, reduce heat to medium, and stir in the butter and onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir the onions into the warm mashed potatoes.
• Spread half of the mashed potatoes into the prepared baking dish. Layer with half of the fried bologna, and sprinkle with half of the cheese. Repeat with the remaining ingredients.
• Bake uncovered in the preheated oven until the cheese is bubbly, and the center is hot, about 30 minutes.

FRIED RING BOLOGNA

Steps:

• Heat a large, preferably cast-iron, pan over medium heat. Remove the casings from the ring bologna and slice on the diagonal 1/2 inch thick. When the pan is hot, add a lump of butter and a spoonful of olive oil, and then add the bologna in one layer, leaving some space between the pieces. Fry until dark pink crusty edges form on both sides. Remove from the pan, keep warm and continue frying the rest of bologna.
• Serve with crackers.

EMERIL'S FAVORITE BROWN SUGAR-CRUSTED BAKED BOLOGNA

Steps:

• Preheat the oven to 250 degrees F. Line a large roasting pan with foil to cover well.
• Using a small sharp knife score the top of the bologna, cutting about 1/4-inch deep, to create a diamond design.
• Place the bologna, cut side down, in the foil lined pan and spread a thin layer of mustard on the exposed areas. Using your hands, press the brown sugar onto the Dijon mustard to create a coating. Carefully turn the bologna over, so that the cut side is facing up, and spread the top and sides with the remaining Dijon mustard. Press the remaining brown sugar onto the mustard to coat the entire bologna well.
• Place the bologna in the top third of the oven. Bake for 5 hours, rotating the bologna slightly during cooking to keep the bottom from burning.
• Remove the bologna from the pan and place it on a large platter. Slice the bologna 1/4 to 1/2-inch thick and make sandwiches on fresh white bread with yellow mustard...just the way Emeril likes it!

BOLOGNA AND SAUERKRAUT STEW

Steps:

• In a skillet, saute onion and garlic in oil until tender. Transfer to a 2-1/2-qt. baking dish. Add tomatoes, sauerkraut, potatoes, caraway and sugar if desired; mix gently. , Cover and bake at 350° for 30 minutes. Cut bologna into 1-in. chunks; arrange over vegetables. Cover and bake 20 minutes longer or until potatoes are tender.

RING BOLOGNA AND BEANS

Steps:

• Preheat oven to 350°F.
• In a large casserole dish, mix baked beans, onion and bacon. Add ring bologna.
• Cover and bake in oven for 30 minutes, or until heated through.
• You could also make this in the microwave on high for 10-12 minutes.

FINNISH BOLOGNA & VEGETABLE CASSEROLE

Steps:

• Preheat the oven to 450°F Spray a 2 quart baking dish with cooking spray.
• Scatter the vegetables & bologna in the dish. Pour on the broth then sprinkle with salt & pepper.
• Cover and bake for 45 minutes. Serve hot.