Vegetable Turkey Pot Pie

From the kitchen of Melvin F. Fowler, Zebulon

1 Tbsp. butter or margarine
1/2 cup chopped onion
1/2 tsp dried marjoram leaves, crushed
1 can (19 ounces) Campbell's Home Cookin' Vegetable Soup
1 can (10 3/4 ounces) Campbell's Condensed Cream of Potato Soup
3 cups cubed cooked turkey, chicken or beef
1/3 cup cooked spinach or greens
1/8 tsp pepper
pastry for 1-crust pie

In 2-quart saucepan over medium heat, in not butter, cook onion with marjoram until tender. Add soups, turkey, spinach and pepper. Heat through. Preheat oven to 400 degrees. On floured surface, roll pastry 1 inch larger all around than 1 1/2 quart casserole and cut into strips of equal width. Pour hot soup mixture into casserole. Crisscross pastry strips over filling to form a lattice top. Fasten ends to edge of casserole. Crimp edge. Bake 25 minutes or until crust is golden brown.

Serves 6.