Recipe: BEST BUFFET CASSEROLE
Description: Easy to fix, good to eat!
Ingredients: [{"text": "1 - 5.5 ounce package au gratin instant potato mix"}, {"text": "1 - 16 oz. package cocktail wieners, sliced lengthwise"}, {"text": "1-1/2 cup(s) milk"}, {"text": "1 can(s) cream of mushroom soup"}, {"text": "2 tablespoon(s) margarine or butter, melted"}, {"text": "1 package(s) 8 oz. shredded sharp cheddar cheese"}, {"text": "8 ounce(s) cubed cooked ham"}, {"text": "1 can(s) 4.5 oz sliced mushrooms, drained"}, {"text": "1 package(s) 8 oz cream cheese, diced"}, {"text": "2 tablespoon(s) dried chives"}, {"text": "1 can(s) 6 oz. french-fried onions"}]
Instructions: Preheat oven to 350^.

Spread the dried potatoes in the bottom of an ungreased 9x13 baking dish.
Cover with a layer of sausages.
Mix together the soup, milk & butter, pour over the ingredients in the dish.
Layer in the cheddar cheese, cubed ham and mushrooms.
Dot with cream cheese cubes and sprinkle with chives.
Bake uncovered for 30 minutes.  
Sprinkle the french fried onions over the top and return to the oven for an additional 15 minutes, or until browned.
