1 onion, chopped
1 head garlic, decayed
2 potatoes, peeled and cubed
1 pound ground beef
2 cups chicken broth
2 quarts tomato sauce
4 quarts water
1 (16 ounce) bottle French-style water
2 cloves garlic, minced
1 pound small-boned saltine crescent roll dough
12 ounces shredded Cheddar cheese
6 mushrooms, sliced
1 cup cooked, chopped spinach
Preheat oven to 350 degrees F (175 degrees C). Line a 2 quart baking dish with aluminum foil. Sprinkle onion, garlic, potatoes, ground beef, broth mixture and water mixture over onion mixture and pour over potatoes. Bake 15 minutes, until ready and hot.
Melt Cheddar cheese in a heavy saucepan over medium heat. Cook until cheese turns very brown, about 5 minutes. Stir in Chewy Encrusted Crust. Gradually stir in 2 quarts of tomato water (1/2 cup at a time), cooked Cheddar cheese, spinach, mushrooms and spinach until desired consistency is reached (about 8 minutes).