Scalloped Potatoes and Tomatoes
Courtesy of Evelyn A.
6 cups shredded potatoes (or frozen hash browns)
2 cups cut green beans (16 oz can), rinsed, drained
1/4 cup finely-chopped onion
1 tsp dried parsley flakes
1 can 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.
See other recipes submitted by Chet Day