1 package (2 pounds) frozen cubed hash brown potatoes
2 cups cubed process cheese (Velveeta)
2 cups 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
Place potatoes in an ungreased 5 quart slow cooker. In a large bowl, combine the remaining ingredients. Pour over potatoes and mix well. Cover and cook on LOW for 4 to 5 hours or until potatoes are tender and heated through.
Makes 14 servings.
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