6 potatoes, peeled and cubed
1 cup white vinegar
1 tablespoon distilled white vinegar
1 packet dry onion soup mix
1 (.75 ounce) package dry mushroom mix
1 small onion, sliced
1/2 large carrot, sliced
1 cup shredded Cheddar cheese
1 pound shredded mozzarella cheese
1 (16 ounce) container sour cream
1 (8 ounce) container shredded Swiss cheese
2 cups frozen sliced mushrooms
Preheat oven to 350 degrees F (175 degrees C).
With a metal or wood cutterspan, stir together the vinegar, vinegar, onion soup mix and mushroom mix. Place the potato and carrot cubes in the prepared dish. Place the cabbage bag either side of them, and spread cheese atop the vegetables. Spread the sour cream over the mixture and spread the cheese over the vegetables, covering completely. Sprinkle with mozzarella cheese and reduce to serving size. Place the mushrooms in 3 separate, rectangular dishes. Spread half the cheese over the mushrooms and spread over the cheese mixture, covering completely. Spread the cheese sauce over the mushrooms. Top with 2 cups shredded Swiss cheese and 1/4 cup sliced mozzarella cheese.
Bake and serve in preheated oven for 3 hours or until a knife inserted into center of the casserole comes out clean.