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Creamy Hash Browns
SUBMITTED BY:
sydny
"Bacon and onion jazz up a creamy mixture that takes advantage of convenient frozen hash browns and canned soups."
RECIPE RATING:
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SERVINGS
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Servings
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METRIC
INGREDIENTS
1 (2 pound) package frozen cubed hash brown potatoes
2 cups cubed or shredded process American cheese
2 cups sour cream
1 (10.75 ounce) can condensed cream of celery soup, undiluted
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 pound sliced bacon, cooked and crumbled
1 large onion, chopped
1/4 cup butter or margarine, melted
1/4 teaspoon black pepper
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DIRECTIONS
Place potatoes in an ungreased 5-qt. slow cooker. In a 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.
© 2002 Reiman Media Group, Inc.
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REVIEWS
Reviewed on Dec. 30, 2007 by Jeanne
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Jeanne
Dec. 30, 2007
I found this recipe to be very easy to make. And above all when having company it's a snap just mix all in the slow cooker and forget it! goes great with a ham dinner could not be easier and any more tastier. My family and friends love it!
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I found this recipe to be very easy to make. And above all when having company it's a snap...
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