Serves 8-10. This is another that is wonderful to use up any extra veggies you may have on hand. Peppers, squash, and zucchini have all gone into this well.

2 10 oz cans condensed cream of mushroom soup
1 cup milk
4 medium potatoes - small cubes
1 10 oz package frozen peas
1 package frozen lima beans
1 bag baby carrots - chopped
1 small onion - chopped
2 stalks celery - chopped
garlic
pepper
paprika
salt
savory
2 cans crescent dinner rolls or flaky biscuits

2 10 oz cans condensed cream of mushroom soup 1 cup milk 4 medium potatoes - small cubes 1 10 oz package frozen peas 1 package frozen lima beans 1 bag baby carrots - chopped 1 small onion - chopped 2 stalks celery - chopped 2 can s crescent dinner rolls or flaky biscuits

Combine soup, milk, fresh vegetables, and spices in crock pot.

Cook on low 6 hours.

Add frozen vegetables.

Cook on low another 30 minutes.

After adding the vegetables, bake your biscuits or crescents. When I use crescents, I lay them out in one big sheet and sprinkle with cheddar then bake.

Ladle mixture onto biscuits/crescents and serve.