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Ingredients: 1 2-lb pkg frozen cubed hash brown potatoes 8 oz shredded or cubed Velveeta 16 oz sour cream 1 can cream of celery soup 1 can cream of chicken soup 1 lb bacon, cooked & crumbled 1 lg onion, chopped 1/4 C butter or margarine, melted 1/4 tsp pepper Method: Place potatoes in an ungreased crockpot. In a bowl, combine the remaining ingredients. Pour over potatoes and mix well. Cover and cook on low for 4-5 hours (until potatoes are tender and heated through). |
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