2 lb. frozen cubed hashbrowns
2 c. sharp cheddar cheese
1 pt. sour cream
1 can (10 3/4 oz. cream of celery soup
1 can (16 oz.) cream of chicken soup
1/2 lb. sliced bacon, cooked and crumbled
1/2 c. chopped onion, optional
1 stick margarine, melted
1/4 tsp. pepper
Place all ingredients in a large bowl and mix well. Place in a greased crockpot; cover. Cook on low 4-5 hours or until potatoes are tender.
No comments:
Post a Comment