Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, creamy hash browns (slow cooker). One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

The traditional hash brown casserole side dish is made even easier. Prepare ahead of time and start cooking when you need to. This dish is also great to take to parties. Coat the inside of a slow cooker with cooking spray or butter.

Creamy hash browns (slow cooker) is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Creamy hash browns (slow cooker) is something which I have loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook creamy hash browns (slow cooker) using 9 ingredients and 1 steps. Here is how you cook it.

The ingredients needed to make Creamy hash browns (slow cooker):

1. Take 2 packages thawed hash brown potatoes, approx. 1lb. each
2. Get 2 cup Velveeta shredded or cubed cheese (8 ozs)
3. Prepare 16 oz sour cream (2 cups - I recommend Daisy Light)
4. Take 1 can condensed cream of celery soup undiluted (10 3/4 ozs)
5. Get 1 can condensed cream of chicken soup undiluted (10 3/4 ozs)
6. Take 1 lb sliced bacon, cooked and crumbled
7. Get 1 large onion chopped
8. Make ready 1/4 cup butter melted (1/2 stick)
9. Take 1/4 tsp pepper

Tossing the dry potatoes with melted butter preserves their shape during the long, slow cook time. Sprinkle canned French-fried onions on top of the finished casserole for added crunch and flavor. This slow cooker take on a classic hash brown casserole is creamy, cheesy, and packed with potato flavor. While other hash brown casseroles go heavy on the egg for sliceability, here we lean on cream cheese and sour cream to make this one-pot breakfast supremely scoopable.

Instructions to make Creamy hash browns (slow cooker):

1. Place potatoes in an ungreased 5 qt. slow cooker. In a bowl, mix all other ingredients well. Pour over potatoes and mix well. Cook on low 4 to 5 hours or until potatoes are tender and heated through. Makes 14 servings.

This slow cooker take on a classic hash brown casserole is creamy, cheesy, and packed with potato flavor. While other hash brown casseroles go heavy on the egg for sliceability, here we lean on cream cheese and sour cream to make this one-pot breakfast supremely scoopable. Add the mixture to the slow cooker and stir to combine with the hash browns. This slow cooker recipe from Taste of Home uses Velveeta cheese, sour cream, cream of celery soup and cream of chicken soup to give these hash browns a texture that is creamy and anything but plain. Bacon, onions and pepper add additional flavor.

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