Vegetarian Shepherd's Pie

 

1 1/2

cups hot water

1/2

cup milk

2

tablespoons butter or margarine

1/2

package Betty Crocker® four cheese mashed potatoes

3

cups frozen vegetables, any variety, thawed and drained

1

can (11 ounces) condensed Cheddar cheese or cream of mushroom soup

1

can (4 ounces) sliced mushrooms, drained

1

can (2.8 ounces) French-fried onions

• 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.