1 pkg (16oz) California style frozen veggies (thawed)

(14oz..about 30) frozen Italian style meatballs. (thawed)

2 cups uncooked dried cheese tortellini

2 cans condensed cream of mushroom soup

2 1/4 cups of water

1 1/2 tsp. of Creole Seasoning

In a 6 qt. slow cooker, combine veggies, meatballs,
& totellini. In a bowl, combine soup,
seasoning, and water. Mix well and pour
over meatball mixture. Cook on low for
4 to 5 hours.