Potato and Pumpkin Bake

This afternoon has me in a bit of a "What to make for Dinner" funk, I should have gone shopping today also. I have put it off had a huge nap with Damon, I now have to be at work in 1.5 hours and now find myself stuck for ideas, really wanting a potato bake but have no cream or eggs. So I made one with some condensed mushroom soup out of the cupboard. 

Here is what I made: 

Potato and Pumpkin Bake

Ingredients (approximate, use what you have): 

3 medium potatoes

1/4 butternut Pumpkin (the seedy end)

1/4 - 1/2 Spanish Onion

1 Tin Campbells Mushroom Soup

Tasty Cheese grated (not sure how much I grated it as needed for each layer)

1/2 tin of milk

1 - 2T Cornflour

Parmesan Cheese, shaved 

Salt and pepper to taste. 

The making:

1. I used my mandolin type slicer it's one of those ones off the t.v. and sliced as I went so I wouldn't have and left over bits of vegies. I did them quite thin I think on number 2.
2. I also grated the cheese for each layer and the parmesan only went on top. 
3. Using my small square baking dish I layered potato, pumpkin and spanish onion.
4. I added a little salt and pepper and spread 1/3 of the tin of soup.
5. Grate some cheese and sprinkle on top of the soup. 
6. Then I repeated the above steps until I ran out of pumpkin. I did 3 layers. 
7. The top has the final bit of soup some more tasty cheese and a sprinkle (handful) of shredded parmesan.
8. I then half filled the soup tin with milk and added a bit of cornflour to hopefully thicken it a bit, and poured this over the top. 
9. Into the microwave for 2 bursts of 10 minutes on 80% power. 
10. Into the oven until brown on top and ENJOY:) 

All Plated Up with freezer fried rice and
random frozen vegies I found in the freezer:)