4 baking potatoes, sliced
1 onion, sliced
1 lb. fresh mushrooms, sliced
6 Sonoma dried tomatoes, julliened
1 c. water
1 tsp. chicken bouillon
1/4 tsp. pepper
1 tsp. dill weed
1 c. Cornflake crumbs
4 oz. Cheddar cheese, shredded

Spread potatoes over bottom of a 2-quart casserole. Separate onions into rings and place over potatoes. Top with mushrooms, carrots, and tomatoes.

Heat water and dissolve bouillon in it. Add pepper and dill weed to water. Pour over casserole. Cover and bake at 375 degrees for 1 hour. Sprinkle crumbs over the top and then sprinkle cheese over crumbs. Return to oven and bake another 15 minutes.