Crockpot potato casserole recipe with hash browns and tomatoes.
Ingredients:
- 6 cups (20 ounces) frozen shredded hash browns
- 1 can (16 ounces) cut green beans, rinsed and drained, or about 2 cups frozen thawed green beans
- 1/4 cup finely chopped onion
- 1 teaspoon dried parsley flakes
- 1 (10-3/4 oz) can condensed cream of celery Soup
- 1 can (14.5 ounces) stewed tomatoes
Preparation:
In a slow cooker, combine hash browns, green beans and chopped 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. Gently stir to mix thoroughly before serving.
Serves 4.
Serves 4.
