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Creamy Hash Browns Recipe

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This recipe for Creamy Hash Browns, by , is from Keller Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dan Keller
Added: Thursday, November 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 package (2 lbs) frozen cubed hash brown potatoes
2 cups (8 oz.) cubed or shredded process American cheese
2 cups (16 oz) sour cream
1 can (10-3/4 oz) condensed cream of celery soup, undiluted
1 can (10-3/4 oz) condensed cream of chicken soup, undiluted
1 lb. sliced bacon, cooked and crumbled
1 large onion, chopped
1/4 cup butter or margarine, melted
1/4 tsp. pepper

Directions:
Directions:
Place potatoes in an ungreased 5-qt. slow cooker. In a 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.

Number Of Servings:
Number Of Servings:
14
Personal Notes:
Personal Notes:
Instead of frying my own bacon I use the already cooked packaged bacon that can be heated in 20 seconds. Saves a lot of time.

 

 

 

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