Yes, Alexa, I got that impression from another post you made some time back. I do have to say though, that you are in the minority. I have only had two people detest them: (well, that I know of): you, and one of my students. Yep. We all have different tastes. I love rich, and cheesy, and detest too cloyingly sweet stuff, whereas most of the others love the sweet stuff. Actually, what I said was, if a recipe sounded too sweet to me, I would not choose to make it. I make lots of savory recipes that don't sound good just to see if they are. I am interested to hear if she likes it. Actually, I like teresa's idea of using wine instead of ginger ale. That would eliminate the sweet. As a matter of fact, I think I will try it with wine. Now that does sound good to me.

Hi Everyone...I ususally just 'take in' and enjoy all the wonderful advice you all give here. I just have to add my 2 cents along with a question to you. I also have a Hamilton Beach Crock Pot (6 qt). I bought it at Walmart and paid about $39, for it. It's wonderful and I use it almost every other week. There is just my husband and I now at home, but I usually make enough of whatever for a couple of meals >> Pot Roast/Pork Roast, etc. I love the fact, that when I set it up, and go about my day, when I come home, it's like 'Someone' Cooked Dinner. So for that part, I love it. NOW, my question. I just purchased a 20 qt Cooks Essential Electric Roaster with timer, from QVC. I haven't used it yet...I'm a little nervous. I'm thinking of using it as an extra oven for the Holidays. Not to do my Turkey in..but for other dishes. Can anyone give me some tips or advice, as to you using it this way? Will I be able to use my own casserole dishes to put in there (on the rack) and do I need to add water? Haven't a clue..the receipe book does not give enough details on this. Thanks so much, and once again >>> I love All your great advice to one another.

This one isn't done in a crockpot but it does have ginger ale in it. It was posted by Angelaid. No Peek Casserole This is a recipe that my family literally will fight over. It makes a delicious gravy (what they fight over) and absolutely nothing to making it.I double the recipe and there is still none left at the end of the meal. No Peek Casserole 2 lbs stew meat (I use 3 lbs) 1 can Campbell's Chicken Mushroom Soup 1/2 cup Ginger Ale 1 pkg Lipton Onion Soup Mix 1 4 oz jar mushrooms, drained (optional) Preheat oven to 300. Combine ALL ingredients (DO NOT brown meat and DO NOT dilute soup with water) together. Mix well. It will be lumpy before it's cooked. Pour into a casserole dish and cover. Bake 2 1/2 to 3 hours. DON'T PEEK!! Serve over pasta, rice or mashed potatoes. The smell as it's cooking is WONDERFUL

. No Peek Casserole From Anne @ The KT Recipe Exchange This is a recipe that my family literally will fight over. It makes a delicious gravy (what they fight over) and absolutely nothing to making it.I double the recipe and there is still none left at the end of the meal. No Peek Casserole 2 lbs stew meat (I use 3 lbs) 1 can Campbell's Chicken Mushroom Soup 1/2 cup Ginger Ale 1 pkg Lipton Onion Soup Mix 1 4 oz jar mushrooms, drained (optional) Preheat oven to 300. Combine ALL ingredients (DO NOT brown meat and DO NOT dilute soup with water) together. Mix well. It will be lumpy before it's cooked. Pour into a casserole dish and cover. Bake 2 1/2 to 3 hours. DON'T PEEK!! Serve over pasta, rice or mashed potatoes. The smell as it's cooking is WONDERFUL