Scalloped potato-tomato pot
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Recipe by: leane
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Main Ingredients:
See below ingredients and instructions
Cooking Preparation of the Recipe:
6 cups (20 oz) frozen shredded hash browns
2 cups (one 16 oz can) cut green beans, rinsed and drained
1/4 cup finely chopped onion
1 teaspoon dried parsley flakes
1 (10-3/4 oz) can Healthy Request Cream of Celery Soup
1-3/4 cups (one 14-1/2 oz can) stewed tomatoes, undrained
In a slow cooker, combine hash browns, green beans and onion. In a
medium bowl, combine parsley flakes, celery soup and undrained
stewed tomatoes. Add soup mixture to potato mixture. Mix well to
combine. Cover and cook on LOW for 6 - 8 hours. Mix well before
serving.
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