Vegetarian Shepherd's Pie
|Hot water||1 1⁄2 Cup (24 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Four cheese||1⁄2 Cup (8 tbs)|
|Frozen vegetables||3 Cup (48 tbs) (any variety)|
|Condensed cheddar cheese soup/Condensed cream of mushroom soup||11 Ounce|
|Sliced mushrooms||4 Ounce (drained)|
|French fried onions||2 4⁄5 Ounce|
1. Heat oven to 350ºF. Heat hot water, milk and butter to a rapid boil in 2-quart saucepan. Remove from heat. Stir in 1 pouch Potatoes and 1 pouch Seasoning just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth; set aside.
2. Stir remaining ingredients except onions in large bowl. Pour vegetable mixture into ungreased 1 1/2-quart casserole; sprinkle with half of the onions. Spread potatoes over onions.
3. Bake uncovered 25 minutes; sprinkle with remaining onions. Bake 3 to 5 minutes longer or until mixture is hot and onions are brown.
High Altitude (3500-6500 ft) Heat oven to 375ºF. For Do-Ahead directions, heat oven to 375°F and increase first bake time to 40 minutes.