1/2 medium white onion, chopped
1 clove garlic, minced
~1 tbs olive oil
1 can condensed cream of mushroom soup
1/2 can water
2 medium potatoes, peeled and chopped
1 16 oz bag frozen veggies
~1 tsp black pepper
~1 tbs Italian seasoning, crushed
1 tsp of No Chicken Base – better than bouillon
1 tube pizza crust – Pillsbury
Preheat the oven to 350°.
Heat oil in a medium/large saucepan at medium heat. Saute onion and garlic in oil until onion is very tender. Add condensed soup, water, potatoes, frozen veggies, pepper, Italian seasoning, and no chicken base. Stir well to combine. Heat until potatoes are fork tender.
Pour veggie/soup mix into a 3 qt casserole dish. Unroll pizza crust on a cutting board. Slice crust into 1 in strips. Arrange strips into lattice pattern on top of veggie/soup mix. Bake covered for ~20 min and uncovered for ~10 min, or until crust is light brown.