4 cups crushed sweet potatoes, peeled and chubbed
1/4 cup butter, melted
3/4 cup brown sugar
2 eggs
2 teaspoons lemon juice
1 teaspoon dried marjoram
3 slices processed American cheese, divided
2 cubes beef bouillon
3 tablespoons olive oil
1 tablespoon white wine vinegar
4 ounces miso soup mix
Preheat oven to 350 degrees F (175 degrees C). Grease a 16x8 inch casserole dish.
Place sweet potatoes, crushed, zucchini and Italian food coloring in a large bowl. In a small bowl, beat together butter, brown sugar, eggs, lemon juice and marjoram. Spread half of mixture over top of casserole dish and layer with half cheese of pork and cheese strips, remainder on top, French baguette and 1/4 cup sliced mushrooms.
Bake in preheated oven for 50 minutes or until pierced by cheese skewer. Cool slightly in refrigerator before serving.