Creamy Hash Browns
TOTAL TIME: Prep: 15 min. Cook: 4 hours
YIELD: 14 servings.
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’s quick and easy to make thanks to convenient frozen hash browns and canned soups. —Donna Downes, Las Vegas, Nevada
Ingredients
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1 package (2 pounds) frozen cubed hash brown potatoes
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2 cups (8 ounces) cubed process cheese (Velveeta)
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2 cups sour cream
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1 can (10-1/2 ounces) condensed cream of celery soup, undiluted
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1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
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1 pound sliced bacon, cooked and crumbled
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1 large onion, chopped
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1/4 cup butter, melted
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1/4 teaspoon pepper
Directions
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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.
Nutrition Facts
1 each: 303 calories, 20g fat (11g saturated fat), 54mg cholesterol, 745mg sodium, 18g carbohydrate (4g sugars, 1g fiber), 10g protein.
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