Creamy Hash Browns

• Meat

  • 1 lb Bacon, cooked and crumbled

• Produce

  • 1 package Hash brown potatoes, frozen
  • 1 Onion, large

• Canned Goods

  • 1 can Cream of celery soup, condensed
  • 1 can Cream of chicken soup, condensed

• Baking & Spices

  • 1/4 tsp Pepper

• Dairy

  • 1/4 cup Butter
  • 2 cups Process cheese
  • 2 cups Sour cream

Found on tasteofhome.com

Description

Ingredients

• 1 package (2 pounds) frozen cubed hash brown potatoes
• 2 cups (8 ounces) cubed process cheese (Velveeta)
• 2 cups (16 ounces) sour cream
• 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 pound sliced bacon, cooked and crumbled
• 1 large onion, chopped
• 1/4 cup butter, melted
• 1/4 teaspoon pepper

Directions

• Directions Place potatoes in an ungreased 5-qt. slow cooker. In a large bowl, combine the remaining ingredients. Pour over potatoes and mix well. Cover and cook on low for 4-5 hours or until potatoes are tender and heated through. Yield: 14 servings. Originally published as Creamy Hash Browns in Quick Cooking January/February 2000, p29 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition