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Scallop Potato Tomato Pot
6 cups frozen shredded hash browns - (20 oz)
2 cups cut green beans - (one 16 oz can) -- rinsed, drained
1/4 cup finely-chopped onion
1 teaspoon dried parsley flakes
1 can Healthy Request 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.
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