Scalloped Potato Tomato Pot

6 cups (20 oz) frozen shredded hash browns
2 cups (one 16 oz can) cut green beans, rinsed & drained
1/4 cup finely chopped onion
1 tsp 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 to 8 hours. Mix well before serving.

Scalloped Potato Tomato Pot printer friendly version located here.
Click Back to return.