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1. In a 3-1/2- or 4-quart slow cooker combine potatoes and green beans. In a medium bowl stir together soup, water, mustard, and dillweed. Pour over vegetables in cooker; stir gently to combine.
2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Stir gently before serving. Makes 12 servings.