Italian Sausage and Mushroom Shepherd’s Pie

1. Preheat oven to 375 F. Coat a 13×9 baking dish with cooking spray.

2. Cook and crumble sausage in large skillet over medium heat. When sausage is almost cooked through, add the mushrooms; cook a few minutes more until tender. Drain any excess fat and return the meat and mushrooms to the pan.

3. Stir in 1 cup fried onions, soup, water, seasoning, Worcestershire, salt and pepper. Mix well to combine. Pour into the prepared baking dish. Spoon the thawed frozen veggies over the sausage mixture, then top with mashed potatoes.

4. Bake 30 minutes or until hot. Sprinkle with Parmesan and remaining 1 cup onions. Bake 5 minutes more or until golden.

Adapted from a recipe found on On My Menu.