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Submitted by: Kitra Ludlow from Bloomington, IN
Originally shared on the web 11/19/2012

32-oz. pkg. frozen hashbrowns with onions and peppers, thawed
8-oz. pkg cream cheese, diced
10-3/4 oz. can cream of mushroom soup
10-3/4 oz. can cream of celery soup
10-3/4 oz. can cream of chicken soup
1/4 c. onion, minced
salt and pepper to taste
Garnish: shredded Cheddar cheese, chopped green onions, crumbled bacon

In a saucepan, cover hashbrowns with water; cook until tender. Pour off some of the water; place mixture in a slow cooker. Add remaining ingredients except garnish; stir. Cover and cook on high setting for 4 hours. Garnish individual servings with cheese, green onions and bacon. Serves 6 to 8.


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Enjoy this recipe from Slow-Cooking All Year ‘Round originally published 1/2013.

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