2 tablespoons vegetable oil
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (14.5 ounce) can sliced mushrooms, drained
1 cup diced celery
2 tablespoons chopped fresh parsley
1 cup Swiss cheese
In a small saucepan stir oil with mushrooms and celery. Cook over medium heat, stirring constantly, until vegetables are tender and mushrooms are tender. Stir in mushroom soup, mix in mushrooms, celery and parsley. Cook for 10 minutes, stirring constantly.
Stir together Swiss cheese and tomato sauce and cook over medium heat until cheese is melted and mixture is creamy. Stir in carrots and potatoes. Cook for 5 minutes. Season with herbs and spices.