Easy, Fancy Easter Dinner
Creamy Potatoes
1 pkg (2 lbs) frozen cubed hashbrown potatoes
2 cups (8 ozs) cubed or shredded process American cheese
2 cups (16 ozs) 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
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: Yield: 14 servings.
1 pkg (2 lbs) frozen cubed hashbrown potatoes
2 cups (8 ozs) cubed or shredded process American cheese
2 cups (16 ozs) 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
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: Yield: 14 servings.
