HOTDOG AND MUSHROOMS POTATO CASSEROLE

Ingredients:

3	tbsp	cooking oil
2 (90 g each)	pc	potatoes, washed, peeled and cut into 1 inch slices
1 (198 g)	can	mushroom pieces and stems, drained
5	pc	PUREFOODS TENDER JUICY CHICKEN HOTDOG, sliced into 1 inch thick rings
1/2	cup	MAGNOLIA FRESH MILK
1 (298 g)	can	cream of mushroom
1/2 (100 g)	cup	frozen mixed vegetables
1 (160 g)	pack	MAGNOLIA QUICKMELT CHEESE, shredded
1 (5 g)	stalk	parsley, chopped (1 tbsp)

Procedure:

Heat oil in a pan and sauté potatoes, mushrooms and hotdog slices.
Add milk, cream of mushroom and mixed vegetables. Simmer for 10 to 15 minutes or until potatoes are tender and sauce thickens.
Transfer to a serving plate and top with cheese and parsley.

Makes 5 servings.

(Yield: 5 cups/ 1 cup per serving)

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