Scallop Potato-tomato Pot

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Scallop Potato-tomato Pot

6 cups frozen shredded hash browns - (20 oz)

2 cups cut green beans - (one 16 oz can) -- rinsed, drained

1/4 cup finely-chopped onion

1 teaspoon dried parsley flakes

1 can Healthy Request cream of celery soup - (10 3/4 oz)

1 can stewed tomatoes - (14 1/2 oz) -- 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.