1 (10 ounce) package frozen hash brown potatoes, thawed
1 (6 ounce) can tomato soup
2 (10 ounce) cans sliced mushrooms
2 large carrots, peeled and cut into wedges
1 large onion, chopped
1 cup shredded Cheddar cheese
2 tablespoons mayonnaise
1 cup Italian-style salad dressing
Bring a large pot of lightly salted water to a boil; add hash brown potatoes and cook until golden brown. Drain, cool and cut into cubes.
In a large saucepan, saute diced tomatoes and mushrooms over medium heat until translucent. Drain off liquid. Stir in carrots, onion, mushrooms, carrots, onion, cottage cheese, mayonnaise, cheese and dressing. Simmer over low heat for 20 minutes, stirring occasionally.
⭐ ⭐ ⭐ ⭐ ⭐