1 package potato salad mix
1/2 cup sliced fresh mushrooms
1 teaspoon chili powder
1 teaspoon fresh lemon juice
1 cup butter, melted
1 4 ounce container sour cream
1 pound shredded Canadian cheese
15 slices American cheese
1 teaspoon Worcestershire sauce
1 teaspoon prepared horseradish
Place salad mix in large bowl. Stir in mushrooms, chili powder, lemon juice, and butter. Mix in the soup mix, sour cream, cheese, and cheese. Pour mixture into 2 short-rib veggie dishes. Sprinkle with cheese. Bring a large pot of water to boil, add salad mix and stir until coated. Add horseradish and Worcestershire sauce to fruit mixture and toss. Divide tortillas evenly between plates and roll the tops into triangles.
Place 1/4 cup of filling mix into center of each. Then insert 1 tablespoon of butter in each crease. Roll the cabbage roll into a 10 inch square. Cutly roll the mushrooms and cheese strips, 1 1/4 inch thick. Wrap both sides of the filled cornflakes with double wrap of linen or plastic wrap.
Fry bell pepper and onion in grill or frying pan. Cook until bell pepper turns golden brown; drain on paper towels. Remove pepper from casserole. Slice peppers over the bottom of a larger serving dish; replace stems and seeds. Place peppers all over bottom of dish green beans. Pour the mixed salad mixture over peppers.
Bake in preheated 350 degrees F (175 degrees C). Serve warm or at room temperature.