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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 14 |
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My mother often took this comforting side dish to social dinners because it was such a hit. Now I get the same compliments when I make it. Bacon and onion jazz up a creamy mixture that takes advantage of convenient frozen hash browns and canned soups. Donna Downes Las Vegas, Nevada 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:
1. 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.
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