5 tbsp. butter
1/2 c. onion, sliced
4 tbsp. flour
1 can soyameat - chicken style, diced
1 c. potatoes, diced
2 c. mixed vegetables (frozen)
1 pkg. George Washington broth
2 c. soyameat stock
McKay's chicken seasoning (optional)
Celery salt (optional)
Onion salt (optional)

Melt butter and simmer onion until tender (about 10 minutes) and slightly browned. Add flour and stir until blended. Then slowly add soyameat stock and stir over low heat until thick and smooth. Season to taste with George Washington broth and McKay's seasoning.

Cook potatoes in enough water to make soyameat stock. When about half done add mixed vegetables and continue cooking until tender. Add onion mixture and soyameat. Pour in large casserole and top with crust. Bake at 425 degrees for 20 minutes. Makes 6 servings.