1 (18 ounce) can sliced mushrooms
1 (8 ounce) can tomato sauce
1/4 cup chopped onion
1 (10 ounce) package frozen mixed vegetables, thawed
1/2 pound fresh mushrooms, sliced
1 cup milk
1 tablespoon butter
1 cup shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C).
Place mushrooms and tomato sauce on the bottom of a 9x13 inch baking dish. Top with onions, mushrooms, tomatoes and mushrooms.
In a large bowl, mix the vegetables, mushrooms, milk, butter, Cheddar cheese and chicken. Cover the dish and bake in preheated oven for 45 minutes. While cooking, thinly brush mushrooms with marinade but do not brush on top.
While baking, layer the ham and mushroom on top of the salad. Brush mushrooms on top of chicken as well. Place mushrooms on top of salmon and bake 1 additional 10 minutes. Repeat layering with spinach, mushrooms, tomato sauce, mushrooms, tomato sauce, mushrooms, tomato sauce and cheese.
Bake at 350 degrees F (175 degrees C) for 40 minutes.
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