1 pound frozen bolognese sauce, thawed
2 to 3 cups crushed corn muffin mix
2 medium carrots, peeled and cut into 1/2 inch chunks
2 medium celery stalks
1 small onion, chopped
2 large potatoes, peeled and cut into chunks
1 (10 ounce) package frozen mixed vegetables
1 quart heavy cream
2 tablespoons olive oil
1 (5 ounce) can, drained, torn, and chopped onion rings
Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together the bolognese sauce, crushed corn muffin mix, carrots, celery, onion, potatoes, mixed vegetables, cream of mushroom soup, cream of mushroom soup, cream of mushroom soup, cream of mushroom soup, cream of mushroom soup, and mixed vegetables.
Transfer the mixture into the 3 2 quart casserole dish. Sprinkle with the onion rings.
Bake in the preheated oven for 40 minutes, or until lightly browned. Cool completely, and refrigerate for up to 1 hour.
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