1 lb. ring bologna
1 (16 oz.) can Irish potatoes
1 (10 oz.) can cream of mushroom soup
1 sm. onion, chopped

Skin ring bologna. Place in 2 quart casserole. Cut into 8 pieces, retaining ring shape. Slice potatoes into 1/4 inch slices. Place half the potatoes over bologna. Sprinkle with chopped onion. Add the remainder of potatoes. Top with cream of mushroom soup. Cover. Microwave 4 minutes on high, then microwave 8 minutes on "6". 4 servings.