Creamy Hash Browns

Creamy Hash Browns

1 package (2 lbs) frozen cubed hash brown potatoes

2 cups (8 oz) cubed or shredded Velveeta

2 cups (16 oz) sour cream

1 can condensed cream of celery soup, undiluted

1 can 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

Place potatoes in ungreased 5 quart 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.

Serves 14.

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