3 cups mashed potatoes
3 medium English muffin cups, lightly cooked
3 tablespoons butter
1/2 cup grated Romanesco onions
1/2 cup crunchy Sweet Basil
1/2 cup green leafy romaine lettuce
1 large tomato, peeled, quartered, and thinly sliced
4 green onions, partially chopped
1/2 cup olive oil
2 cups chicken broth
4 1/2 cups shredded sharp Cheddar cheese
2 teaspoons basil, diced
Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl, combine potatoes, muffin cups, butter, and onions. Mix until smooth, and place in a 9x13 inch baking dish, along with garlic, basil and tomato. Add lettuce and tomato, and stir.
In a bowl, combine soup and roughly 1/2 of tomato mixture with water (to cover greased skillet); pour in potatoes, tomato soup, and broth. Continue to stir, and come half way to a boil. Then reduce heat to medium, and simmer 1 hour, or until potatoes and squash are tender.
Return potatoes and squash to dish, and pour in remainder of tomato soup, basil, and oil mixture. Stir gently until all ingredients are heated through.