Scalloped Potato-Tomato Pot

Contributed By: Kay Davis


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


In your crock pot, combine potatoes, 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.

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