5 lg. red potatoes
1/2 box frozen peas
1/2 box frozen corn
1 (8 oz.) ctn. French onion dip
1 can cream of mushroom soup
1/2 c. milk
1 c. shredded Cheddar cheese
1/2 tsp. salt
1/2 tsp. pepper
Cook potatoes until tender and then drain. While you are waiting for the potatoes to cook, mix the corn, peas, onion dip, mushroom soup, milk, cheese and salt and pepper in a bowl. In a baking dish, alternate potatoes, then sauce mixture. Sprinkle with 1/2 cup shredded cheese and bake at 350° for 25 minutes.
Teresa Marsh