8 ounces frozen mixed vegetables - cooked, cored and chopped
2 packages instant soy sauce mix
1 cup water
1/6 cup distilled white vinegar
1 (1 pound) loaf white bread, torn into pieces
1 (1 ounce) package instant, frozen whipped topping mix
Place vegetables in large bowl and cook over low heat for 5 minutes; drain and reserve remaining fluid
In a small saucepan over medium heat, combine soy sauce and water, remove from heat and stir into the skillet. Pour in vinegar, fold well and pour mixture over vegetables. Cover and simmer 20 minutes, stirring occasionally, until vegetables are tender.
Remove vegetables from heat and pierce with a fork or pastry blender. Arrange around edge of glass baking dish. Roll out pastry scraps and press into center of dish.
Bake in preheated oven for 45 minutes, and remove cover. Bake an additional 15 to 20 minutes or until vegetables are tender.