Creamy hash browns is a comforting side dish tosocial 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 takes advantage of convenient frozen hash browns and canned soups. From Donna Downes of Las Vegas Nevada.

Ingredients 

1 package (2 pounds) frozen cubed hash

brown potatoes

2 cups (8 ounces) cubed process cheese

(Velveeta)

2 cups (16 ounces) sour cream

1 can (10-3/4 ounces) condensed cream of

celery soup, undiluted

1 can (10-3/4 ounces) condensed cream of

chicken soup, undiluted

1 pound sliced bacon, cooked and crumbled

1 large onion, chopped

1/4 cup butter, melted

1/4 teaspoon pepper

Method 

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. Yield: 14 servings.