1 (2 ounce) can sliced mushrooms, drained
1 onion, chopped
1 (8 ounce) package shredded Mozzarella cheese
1 (8 ounce) container sour cream
1 (16 ounce) package tomato sauce
1 1/4 cups shredded mozzarella cheese
1 (10 ounce) package frozen mixed vegetables
Layer the contents of the can of mushroom mushroom soup into the bottom of a greased 9x13 inch baking dish. Mix together the mushroom soup with the onion; pour pasta over mushroom soup. Store product refrigerated,
Heat oil in large saucepan over medium heat. Add mushrooms, onion and cheese (see Note). Reduce heat to medium; heat until mushrooms are opaque. Stir and cook just until heated through, about 10 minutes. Mix in sour cream, tomato sauce and mozzarella cheese.
Place the vegetables around mushrooms, onion, cheese mixture and green pepper. Cover and allow to cook over medium heat about 25 minutes or until vegetables tenderize.
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