Potato-Vegetable Pie

• 6 cups frozen mixed vegetables, thawed
• 1 (15-ounce) can kidney beans, rinsed and drained
• 2 (8-ounce) cans no-salt-added tomato sauce
• 1 (4-ounce) can sliced mushrooms, drained
• 1 teaspoon chili powder
• 1 teaspoon low-sodium Worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• Butter-flavored cooking spray
• 1 1/3 cups fat-free milk
• 2 2/3 cups frozen mashed potatoes, thawed
• 1/2 cup fat-free sour cream
• 1/4 teaspoon salt
• Paprika

1. Preheat oven to 350u0b0.
2. Combine first 8 ingredients in a large bowl; stir well. Spoon mixture into an 11- x 7-inch baking dish coated with cooking spray.
3. Heat milk in a medium saucepan over medium heat until very hot. (Do not boil.) Stir in potatoes; cook, stirring constantly, 5 minutes or until thickened. Stir in sour cream and 1/4 teaspoon salt.
4. Spread potato mixture over vegetable mixture; sprinkle with paprika. Spray top with cooking spray. Bake at 350u0b0 for 40 minutes or until top is lightly browned. Serve immediately.

mixed vegetables, kidney beans, salt, mushrooms, chili powder, worcestershire sauce, salt, pepper, butter, milk, frozen mashed potatoes, sour cream, salt, paprika

Taken from www.myrecipes.com/recipe/potato-vegetable-pie (may not work)