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Creamy Hash Browns

By: Taste of Home's Fast Family Favorites

"Bacon and onion jazz up a creamy mixture that takes advantage of convenient frozen hash browns and canned soups."

Rate/Review | Read Reviews (9)

Servings (Help)

US Metric Calculate

Original Recipe Yield 14 servings

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

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.