Preheat oven to 425 degrees.
In a small cup combine the freeze dried cheese with water to rehydate cheese. Mix well and set aside for 5-10 minutes to let cheese absorb the water.
In a kettle or small sauce pan, bring water for instant potatoes to boil.
As oven is preheating and water boiling, open cans of chili no beans, and cream of mushroom,
In oiled casserole dish, combine the chili and cream of mushroom soup. Stir together.
Next add the dry onion, italian seasonings, garlic powder, salt, and pepper to the chili.
Open the can(s) of peas and carrots. Drain the water from the can.
Add peas and carrots to the chili gravy. Stir well.
In a medium bowl, add your instant mashed potatoes.
Pour specified amount of boiling water over instant potatoes and stir well until they reach the consistency of mashed potatoes. Takes a couple minutes.
Once you have a good mixture of mashed potatoes, layer the mashed potatoes over the chili gravy in the casserole dish. Spread evenly like a thick layer.
Place casserole dish in oven for 25 minutes.
Take your rehydrated cheese, pour out any leftover water.
Remove casserole dish from oven and place on trivet or hot pad.
Sprinkle cheese over the top of the potatoes.
Then sprinkle the green onions over the cheese.
Place casserole dish back in the oven form 5 - 10 minutes til the cheese is nice and melted.
Once fully cooked, turn off oven, and remove casserole from oven onto a trivet or hot pad.
Let cheese cool down 5 minute before serving.
Serve with large spoon or spatula onto a plate.
Season with salt and pepper as desired and enjoy.
