Scallop Potato-Tomato Pot

Ingredients:

6 cups frozen shredded hash browns - (20 oz)
2 cups or 16-oz can cut green beans, rinsed & drained
1/4 cup finely-chopped onion
1 tsp dried parsley flakes
1 can Healthy Request cream of celery soup - (10 3/4 oz)
1 can stewed tomatoes - (14 1/2 oz) -- undrained

Directions:

In your crock pot, 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.

See other recipes submitted by Chet Day