1 (12 ounce) package cream cheese, softened
1 (5 ounce) package instant mashed potato mix
1 (2.4 ounce) can sliced ripe tomatoes, drained
1 (8 ounce) container frozen hash brown potatoes, thawed
1 (8 ounce) container sliced carrot
2 eggs
1/2 cup milk
2 1/2 cups diced celery
1 teaspoon lemon juice
1 teaspoon dried oregano
1/2 teaspoon water
1/2 cup white sugar
1/2 cup butter, softened
2 green onions, sliced
1 teaspoon chopped fresh parsley
2 teaspoons lemon juice
Preheat oven to 350 degrees F (175 degrees C).
Stir cream cheese into potato mix. Mix in peeled and sliced tomatoes.
In a medium bowl, combine zest and juice from tomatoes with celery and lemon juice. Mix in milk, salt, sugar, margarine, water, carrot and eggs. Combine potatoes, carrots and celery with egg and tomato zest mixture and egg mixture. Stir together sugar, butter and green onions. Spread mixture over bottom of 9x13 inch greased 9x13 inch baking dish.
Bake at 350 degrees F (175 degrees C), uncovered for 1 hour. Meanwhile preheat oven to 350 degrees F (175 degrees C).