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

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.