Casserole rescue team, quick!

[DrinkFeckArseGirls]

Well, it is in the slow cooker so quick(ish) will do but WTF do I do with it? IO had some frozen casserole veg form a bag, read a few recipes so added a cider to them, didn't want to spend money so used already available form my freezer quorn sausages, beef jelly stock, few bayleaves and now what? It seems it's lacking something.

herbs such as thyme, grainy mustard, bit of chili, garlic?

Could it take some tinned tons or tomato purée?
Onion?
Herbs? Perhaps paprika?
Seasoning ?

half teaspoon mustard. I'd go for a little flour (make it into a paste with some of the liquid / water first to thicken it all up a little.

You could go all 70's and serve it with butter fried apple rings ( to complement the cider )

I'd suggest something to thicken it up a little. Something like old potatoes/ red lentils/ a flour/butter roux or some cornflour mixed with water/ barley....

What's wrong with it? Taste or texture? Could need the flavour modifying or some dumplings on top?

Thank you!

Tomatoes are out because DD can't have them. I have mustard powder? Will that do?

I could do conrflour, have been eating red lentils for the last 4 days.

Paprika and thyme sound good. Will take a little from everyone's suggestion so I can collectively blame you if it gets worse

It just smells of cider. Ok, it's been only cookeing an hour and a half but it can of looks like veg and sausages with liquid.

Not coming round to yours for dinner.

you may have too much liquid - if so remove some of it and reduce it on the hob

But it will smell totally different after a few hours anyway - I wouldn't panic yet.

I'd give it a while to cook and reassess....herbs can help, fresh or dried, I'd tend to put dried ones in earlier rather than later. For goodness sake give it a decent shake of S&P.

A spoonful of balsamic vinegar can work wonders for a bit of backbone

If you are using cider a chopped apple really helps back up that sharpsweet appley thing and give a little substance.

If you are going sausagey I'd tend to stick with thyme, apple and maybe some mustard.

...and maybe echo the herbs in a dumpling for the top!

What time do we all arrive??

Id put in some thyme, bay leaves, Rosemary and some mustard/ mustard powder. Cornflour will thicken it up as will putting it on the hob.. If its really watery, just serve it as a veg and sausage soup over a jacket

Pulses or potatoes. And dumplings

Pancakeflipper - I did say I'm doing it for the first time, huh? You seem soooo nice, I think I'd like you here to taste it first .

I nthought no salt as the stock cube will be enough?

How do you make dumplings? Those fluffy ones. I've no chance in the world

DrinkFeck - my apologies. I obviously would love to join you and the other MNetters here for dinner tonight and so honoured to be the guest taster.

Thank you and I apologise for my earlier rudeness ( I have suffered similar watery misfortunes in the slow cooker, removal of some liquid helped).

I will bring pud and pizza takeout menu just in case

Easy. 4oz self raising flour, 2oz suet. Pinch of salt. Enough water to make a dough. Bung them on top. It's 20mins in conventional oven, don't know what in slow cooker.

And I wouldn't add salt if you've used stock cube.

Yeah, 'cause everyone has suet knocking about in their pantry... What is it? The fifties?

I always have suet for such dumpling emergencies. A bad chef always blames their ingredients Can't help if you're ill prepared for life's suet needs.

You can use butter for dumplings, freeze, then grate it.
Half fat to flour and enough water to bind, add water very slowly/gradually.
here

Well my day has not been wasted

Should I put kidney beans in it? It is slightly better with time...

Oh and where can I buy suet for the next time because I really want to know where I can buy dumplings?