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
- 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
- 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.
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
Recipe Creator
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