1 teaspoon vegetable oil
2 cups onions, sliced
2 cups sliced mushrooms
3 stalks celery, seeded and cut into 1/2 inch rounds
1 pound potatoes, peeled and cubed
2 (8 ounce) cans tomato paste
2 tablespoons margarine
1 teaspoon dried basil
2 tablespoons dried oregano
1 (8 ounce) can tomato soup
1 (8 ounce) package cream cheese, softened
1 cup shredded Monterey Jack cheese
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a large bowl, mix the oil, onions, mushrooms, celery, potatoes, tomato paste, margarine, basil, oregano, tomato soup and cream cheese. Mix well and transfer to the prepared pan.
Bake uncovered in the preheated oven for 40 minutes or until bubbly and golden brown. Remove from oven and sprinkle with cheese. Let stand 10 minutes or until cheese has melted. Reduce heat to 350 degrees F (175 degrees C) and continue to cook for 20 to 30 minutes, until cheese is melted.