Ingredients
2
pounds new potatoes, halve any large ones
12
ounces frozen whole green beans
1
can (10 3/4 oz) reduced-fat and reduced-sodium condensed cream of celery soup
3/4
cup water
2
to 4 tablespoons Dijon-style mustard
3/4
teaspoon dried dill weed
Preparation
Place potatoes and green beans in a 3 1/2- or 4-quart slow cooker. Combine soup, the water, mustard, and dill weed. Pour over vegetables; gently stir to combine.
Cover; cook on low-heat setting for 6 to 7 hours. Gently stir before serving.
