| 1 bag (16 ounces) frozen California-blend vegetables |
| 1 can (10.75 ounces) cheddar cheese soup, condensed |
| 1/2 teaspoon thyme |
| 2 cups mashed potatoes, seasoned with garlic* |
Preheat oven to 350 degrees.
In a greased 9x9-inch pan, combine frozen vegetables, soup, and thyme. Spread potatoes evenly over vegetable layer. Cover and bake 25 minutes. Uncover and bake 15–20 minutes more, or until heated through. Makes 4 servings.
* Instant potatoes may be substituted.