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Scalloped Potato-Tomato Pot
Ingredients
6 cups (20 oz) frozen shredded hash browns
2 cups (one 16 oz can) cut green beans, rinsed and drained
¼ cup finely chopped onion
1 teaspoon dried parsley flakes
1 (10 ¾ oz) can healthy request cream of celery soup
1 ¾ cups (one 14 ½ oz can) stewed tomatoes, undrained
Method
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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