Ingredients:

one stick real butter or cup of olive oil

two pie pastries

two stalks celery fresh

one medium sliced red onion fresh

1/2 center of eggplant fresh

two brocolli stalks of florets fresh

1/2 container mushrooms fresh

one carrot fresh

1/2 can green beans

1/4 can sweet peas

1/2 can corn

two peeled potatoes fresh

1/2 small can mild green chilies

one can cream of mushroom

4 tablespoons cream cheese

grated cheese

garlic powder

pepper

italian seasoning

mixed seasonings

seasonings of your choice

Directions:

1. Cut all vegetables in tiny square pieces, season well and saute in butter or olive oil until soft.

2. Then add Cream Cheese and Cream of Mushroom soup. Pour vegetable mixture in fork vented pastry lined pie pan sprayed with non-stick spray. Sprinkle grated cheese on top of mixture.

3. Lay pastry over top of mixture and flute edges. Cut a cross slit on top of pie to vent. Place in center of top rack in a pre-heated oven on 425 Degrees for approximately 30 minutes or until crust is brown.

Bon Appetit!