Butter a 9 x 13 pan and set it aside.
In a saucepan heat the water and butter at medium heat until water is hot and butter is melted, remove from heat.
Let stand for a minute and then fluff it up with a fork.
In another saucepan add the onion with a little oil and saute until soft.
Add the mushroom soup and milk and heat over medium low heat.
Stir in the green beans and pepper until mixed thoroughly and it is warmed throughout.
Pour the mixture into the preped pan and top with the small cubes of Velveeta.
Spread the stuffing over the casserole and bake for 35 to 40 minutes or until the stuffing is lightly browned and casserole is bubbling.
Pour together in shot glass, serve cold.
1 packets of Good Seasons Italian Dressing mix, made into dressing with vinegar and olive oil.
Drain pasta and let cool.
Add chopped vegetables to the pasta in a large container.
Add the dressing and seasonings and toss.
Peel potatoes and cut in one inch cubes.
Boil eggs and potatoes together in large pot covered with water till fork tender.
Put all ingredients in large container including mayo, mustard, and seasoning, stir to combine.
Cover and refrigerate for at least 3 hours or until cold throughout.