Fried Bologna Casserole

Fried Bologna Casserole


  • 1 pound fried bologna
  • 8 cups cooked macaroni (about 2 cups uncooked)
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 3 cups whole milk
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (10.5 ounce) can condensed tomato soup
  • 1 cup water


  • Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish with nonstick spray.
  • In a large skillet, fry the bologna over medium heat until crispy. Remove from pan and set aside on paper towels to drain. Do not clean the skillet.
  • In the same skillet, melt the butter over medium heat. Whisk in the flour until smooth and cook for 1 minute. Gradually whisk in the milk. Bring to a boil and cook for 2 minutes or until thickened. Stir in the salt and pepper.
  • Stir in the tomato soup and water. Simmer for 5 minutes, stirring occasionally. Remove from heat.
  • In a large bowl, combine the macaroni and fried bologna. Pour the tomato gravy over top and stir gently to coat everything evenly.
  • Pour the mixture into the prepared baking dish. Bake for 25-30 minutes or until bubbly around the edges.