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Crockpot Recipe - 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
1/4 cup finely chopped onion
1 teaspoon dried parsley flakes
1 (10-3/4 oz) can Healthy Request Cream of Celery Soup
1-3/4 cups (one 14-1/2 oz can) stewed tomatoes, undrained

Directions:
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.

Diet Recipe - SCALLOPED POTATO-TOMATO POT

General Food Recipe Tip:

Remove skin from poultry, and trim excess fat from meats. Fats will melt with long cooking times, and will add an unpleasant texture to the finished dish. Fatty foods will also cook too quickly.