Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, we’re going to make a distinctive dish, creamy hash browns (slow cooker). It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Creamy hash browns (slow cooker) is one of the most popular of current trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Creamy hash browns (slow cooker) is something which I have loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we must prepare a few components. You can have creamy hash browns (slow cooker) using 9 ingredients and 1 steps. Here is how you cook it.
The ingredients needed to make Creamy hash browns (slow cooker):
- Make ready 2 packages thawed hash brown potatoes, approx. 1lb. each
- Make ready 2 cup Velveeta shredded or cubed cheese (8 ozs)
- Take 16 oz sour cream (2 cups - I recommend Daisy Light)
- Take 1 can condensed cream of celery soup undiluted (10 3/4 ozs)
- Take 1 can condensed cream of chicken soup undiluted (10 3/4 ozs)
- Make ready 1 lb sliced bacon, cooked and crumbled
- Prepare 1 large onion chopped
- Take 1/4 cup butter melted (1/2 stick)
- Take 1/4 tsp pepper
Instructions to make Creamy hash browns (slow cooker):
- Place potatoes in an ungreased 5 qt. slow cooker. In a bowl, mix all other ingredients well. Pour over potatoes and mix well. Cook on low 4 to 5 hours or until potatoes are tender and heated through. Makes 14 servings.
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