Ultimate Veggies Dutch Oven Style
2 Lbs. Baby Red Potatoes
2 Lbs. Baby White Potatoes
2 Lbs Baby Carrots
2 Yellow Onions
2 Cups Mushrooms
4 Cups Grated Cheese
1 Cup Sour Cream
1 – 8 oz. Can Mushroom Soup
1 Stick of Butter
1 Cup Water
Log Cabin Seasoning
Directions:
Cook in your 12″ Deep Dutch Oven. Use 15 briquettes on the top and 10 on the bottom. Pour 1 cup of water into your dutch oven then place potatoes, then carrots, onions, & mushrooms.
In a Mixing bowl mix the sour cream, butter, and mushroom soup. Spread mixture on top of veggies in dutch oven. Sprinkle Log Cabin Seasoning on the top of that. In about 30 minutes or 40 check to see if carrots are done. If so, put the cheese over the top of everything and cook till cheese has melted. If you see steam coming from under the lid then you know it is done.
Just a little note you can cut up the potatoes too so they are in quarter sizes so it will cook a little faster too. Remember do not fill dutch oven to close to the lid. You want about 3/4 of an inch so the air can circulate in your dutch oven. Plus 1/2 cup of water is what I used and it seemed to work just fine. Your potatoes and carrots have a lot of water in them to so you get water there.
Ultimate Veggies Dutch Oven Style
