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| white potatoes: 2 lbs |
| canned green beans: 1 lb |
| celery: 10.75 oz (soup) |
| water: 3/4 cup |
| Dijon mustard: 1/4 cup |
| dried dill weed: 3/4 tsp |
Credit: www.bhg.com
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1. In a 3-1/2- or 4-quart slow cooker combine potatoes and green beans. In a medium bowl stir together soup, water, mustard, and dillweed. Pour over vegetables in cooker; stir gently to combine.
2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Stir gently before serving. Makes 12 servings.
