Creamy Hash Browns
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
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 14
- 1 large onion chopped
- 1/4 teaspoon pepper
- 1/4 cup butter melted
- 2 cups sour cream
- 1 pound sliced bacon cooked and crumbled
- 1 can (10-3/4 ounces) condensed cream of chicken soup,
- 1 can (10-3/4 ounces) condensed cream of celery soup, u
- 1 package (2 pounds) frozen cubed hash brown potatoes
- 2 cups (8 ounces) cubed process cheese (velveeta)
- Carbohydrate 2.27845304193999 g
- Cholesterol 40.3575222763721 mg
- Fat 20.8490112076452 g
- Fiber 0.186920506482596 g
- Protein 4.63712343931021 g
- Saturated Fat 8.78538697505162 g
- Serving Size 1 1 servings. (72g)
- Sodium 303.776107166314 mg
- Sugar 2.09153253545739 g
- Trans Fat 1.99443681896377 g
- Calories 215 calories
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.
