Baked Shepherd's Casserole

1 lb ground beef
2 cups sliced fresh mushrooms
1 small onion, chopped
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp pepper
1 can (14oz) petite diced tomatoes, drained
1 pkg. (10oz) frozen corn
2 cups frozen green beans
1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
3/4 cup water
1 lb yukon gold potatoes, thinly sliced (about 3 cups) or 3 cups sweet potato fries
1 cup shredded cheddar cheese
3/4 cup french fried onion, optional
1/2 cup bacon bits, optional

1. Preheat oven to 375. In a large skillet, cook beef, mushrooms and onion over medium-high heat for 6-8 minutes or until the beef is no longer pink, breaking up beef into crumbles; drain.

2. Stir in seasonings.  Add tomatoes, corn and green beans; heat through, stirring occasionally.  In a small bowl, mix soup and water.

3. In a greased 13x9 in. baking dish, layer half of each of the following: beef mixture, potatoes and soup mixture. Repeat layers.  Sprinkle with cheese and, if desired, French fried onions and bacon bits.

4. Bake, covered, 1to 1 1/4 hours or until casserole is bubbly and the potatoes are tender.  Let stand for 10 minutes before serving.

From Taste of Homes magazine