2 sweet potatoes, peeled and sliced
1/3 cup vegetable oil
1 large onion, sliced
1 large carrot, sliced
1 1/2 cups couscous
1 cup cooked rice
1/2 cup shredded Cheddar cheese
1 (8 ounce) can mixed vegetable soup
1 (10 ounce) package frozen sliced fruit
1/2 cup kraft salad dressing
Preheat oven to 350 degrees F (175 degrees C).
Cut sweet potatoes into cubes. Place cubes in a large pot or skillet with olive oil over medium heat. Cook, stirring occasionally, until tender, about 20 minutes. Serve over rice in bowls, adding 1/4 cup of the oil. Serve vegetables with rice, stirring occasionally, until fluffy, about 5 minutes. Serve this mixture over couscous. Remove from heat, let cool, and thinly slice. Place spoonfuls of the diced sweet potatoes and vegetable oil in a medium bowl. Ladle the vegetables into bowls, spoonning sauce over top. Top with lettuce and salad dressing.
Bake covered in preheated oven until the cheese is bubbly, about 1 hour. Serve warm or cold. Garnish with sweet potato cubes before turning into casserole.