1 can condensed cream of mushroom soup (undiluted)
The ¾ cup of water
1 pound potatoes (peeled and thinly sliced)
1 cup shredded cheddar cheese (4 ounces)
¾ cup French fried onions
Preheat oven to 375F.
In a large skillet over medium-high heat break up and brown the burger along with the mushrooms and onion until burger is no longer pink inside; drain if needed. Add the tomatoes, mixed vegetables, and seasoning and cook until mixture is heated through.
In a small bowl mix the water and soup together.
Spray a 13 x 9 casserole dish with cooking spray. Spread half the meat mixture on the bottom of the casserole dish and pour half the soup mixture over the top. Repeat the process and then top with the shredded cheese and French fried onions.
Bake covered for 1 to1 ½ hours or until potatoes are done. Let rest 10 minutes before serving.