Todd's Vegetable Skillet Supreme.

• 8 ounces birds eye fresh like frozen vegetables, for soup (half bag)
• 1 (15 ounce) cansliced white potatoes (Drained)
• 1 (13 ounce) can mushroom stems and pieces (Drained)
• 1 (7 ounce) cansweet cream-style corn
• 1 (7 ounce) can sweet whole kernel corn (Drained)
• 12 medium yellow onion (Diced)
• 1 tablespoon Lawry's Seasoned Salt (More or less to taste)
• 1 teaspoon pepper (More or less to taste)
• 1 teaspoon sweet Hungarian paprika
• 2 tablespoons extra virgin olive oil
• 2 tablespoons sweet unsalted butter

1. In a saute pan or skillet add Extra Virgin Olive Oil and heat on med till hot then add all ingredients till hot.
2. then let simmer on low heat for 15 minute.

frozen vegetables, white potatoes, mushroom stems, cansweet cream, sweet whole kernel corn, yellow onion, salt, pepper, sweet hungarian paprika, extra virgin olive oil, sweet unsalted butter

Taken from www.food.com/recipe/todds-vegetable-skillet-supreme-348450 (may not work)