5 c. mashed potatoes
2/3 c. chopped broccoli
2 tbsp. oil
2 tsp. basil
2 c. mushrooms
1 1/4 c. sour cream
paprika
2 tbsp. butter
1 large green or red pepper
1 1/2 c. chopped onion
1 tsp. cardamon
2 c. corn or peas
1 1/2 c. grated sharp Cheddar cheese

Set mashed potatoes aside, then heat oil; sauté onion, broccoli, pepper, basil and cardamon until tender and crisp.

In a 9 x 13-inch pan, heat 1 tablespoon butter. Sauté mushrooms and cardamon. Add corn and peas; heat through. Stir in sour cream; heat, but do not boil. Pour over vegetables in casserole and spread on top with mashed potatoes. Sprinkle with cheese and paprika. Cover and bake at 350°F for 30 minutes. Uncover; bake 10 to 15 minutes more.