(by Shirley McNevich)
1 - 10.75oz. can Campbell's condensed cream of potato soup
4 eggs
1/2 cup milk
1/4 tsp. pepper
1/2 of an onion (grated)
1lb. bag frozen mixed vegetables (thawed and drained)
1 cup shredded cheddar cheese
1 - 9" deep dish unbaked pie dough crust (or make your own)
In a bowl add eggs--beat with a whisk. Add potato soup--stir with a whisk. Add milk and pepper--stir. Add drained vegetables, grated onion and 1/2 cup of the shredded cheddar cheese--stir. Grease a 9" deep dish pie plate, insert the dough and spray the inside of the dough with Pam. Slowly pour the vegetable mixture into the pie dough. Bake at 375 degrees for 30 minutes, remove from oven, sprinkle the other 1/2 cup shredded cheddar cheese on the top. Return to oven and bake 15 minutes longer.
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