These are recipes we developed using leftover mashed potatoes and grits. Always seal the top of the leftover grits with cheese. If you don't, you will discover that oven-dried grits have the texture and effect of a carborundum whetstone. All of these are stipulating 2-4 cups of leftovers, and any type of cold cut or "smoked" meat may be utilized; hot dogs, ham, pre-cooked sausage, bologna, etc. If you use fresh meats, be sure to pre-cook them.
In a greased loaf pan place sliced or chopped hot dogs, bologna or dried beef. Cover with chopped or sliced onions, remembering that they need to cook quickly and should be very thin. Add leftover potatoes or grits and top with grated cheese. Bake at 400 until cheese is browned.
Place leftovers in a mixing bowl, adding 2 eggs, 1 chopped onion (you may want to saute the onions first to insure adequate doneness), 1/2 cup milk and 2 cups grated cheese. Mix thoroughly and fill casserole. Layer dried beef on top and cover with more cheese. Bake at 400-425 until done.
Place sliced bologna on a jelly roll pan or other baking sheet. Add a scoop of mashed potatoes to each, topping with a slice of cheese. I haven't had much luck using grits for this; the ones that are left exposed in the oven wear away the enamel on my teeth when I try to eat them..