Creamy Hash Browns

9 ingredients
1 steps

Ingredients

  • 1 package (2 pounds) frozen cubed hash brown potatoes
  • 2 cups (8 ounces) cubed process cheese (Velveeta)
  • 2 cups sour cream
  • 1 can (10-1/2 ounces) condensed cream of celery soup, undiluted
  • 1 can (10-1/2 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. 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.

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