1 medium red potato - peeled and diced
1 medium onion, chopped
2 cups corn kernels, cooked
1 cup whole 21 whole wheat flour
1 teaspoon ground black pepper
1 teaspoon dried dill weed
1 teaspoon Italian seasoning
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon salt
4 tablespoons butter
1/2 cup chopped celery
1 tablespoon chopped onion
1 (16 ounce) bottle dried mixed vegetables
Preheat oven to 350 degrees F (175 degrees C).
Place potatoes, onion, corn, whole wheat flour, pepper, dill weed, Italian seasoning and oregano over a large baking sheet. Sprinkle with chopped celery and onion, and sprinkle with chopped celery and onion.
Bake uncovered at 350 degrees F (175 degrees C) for approximately 10 minutes, flipping and baking at 350 degrees F (175 degrees C) for approximately 10 minutes more.
Meanwhile, melt butter in a heavy bottomed saucepan. Remove from heat and stir in butter or margarine until smooth. Mix cream of mushroom soup and beef broth into potato mixture.
Remove baked potatoes from skillet, and spoon top with celery and onion mixture, mixed vegetables, and butter mixture. Fold over and serve.
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