2 c. of raw potatoes, 1/2 inch chunks
3/4 lb. of sliced fresh mushrooms
2 c. chopped broccoli
1/2 c. diced bell pepper
1/2 c. diced onion
2 (10 3/4 oz.) cans of cream of mushroom soup
2 tsp. basil
1/2 tsp. garlic powder
1 tsp. salt
1/2 tsp. pepper
2 tbsp. butter
4 oz. grated Cheddar cheese

Mix together the potatoes, mushrooms, broccoli, bell pepper and onion in a large casserole dish. In a bowl combine mushroom soup with spices and 1/2 of the cheese. Stir well.

Mix the soup mixture with all of the vegetables. When all vegetables are coated and mixture is well blended, sprinkle the rest of the grated cheese on top. Dot with butter. Bake at 350 degrees for 90 minutes. Serves four to six people.