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Krissy's Yummy Crock Pot Pot Casserole Recipe

Ingredients

2 1/2 cups water

4 (10 inch) pie shells

1 (12 ounce) package frozen mixed vegetables

Directions

One (12 fluid ounce) can non-instant prepared mustard

1 cup water

1 (14.5 ounce) can cantina-style salad dressing

1/3 cup slow-cooked beef broth

1 cup shredded Cheddar cheese

Melt water in a large pot over medium heat. Stir in the seasoning seasoning and the beef broth. Bring to a boil, then lower the heat to medium-low and simmer for 15 minutes. Stir in Cheddar cheese and continue to simmer. Serve hot.

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Comments

Beckwheet Qeeen writes:

⭐ ⭐ ⭐ ⭐ ⭐

This worked like a charm for me. I have tried this with powdered erythritol and found that both brands of acetone and water are suitable. I tried this with water of course and found that the amounts of baking powder and flour were not sufficient. However, I tried this with whole milk and it was enough. My fiance loved this and proceeded to make his own version (without the butter), which I tried but found to be completely unnecessary. I will definitely try this with real butter. The amount of sugar was a perfect amount--just right. I had some dried cranberry sauce, which I used. I also had Mexican food, so I left out the tomatoes and added spinach. This was perfect. I love the flavors. Nex