Creamy Hash Browns(Crock-Pot) - cooking recipe

Ingredients

1 (2 lb.) pkg. frozen cubed hash brown potatoes
2 c. (8 oz.) cubed or shredded process American cheese
2 c. (16 oz.) sour cream
1 can condensed cream of celery soup (undiluted)
1 can condensed cream of chicken soup (undiluted)
1 lb. sliced bacon, cooked and crumbled
1 large onion, chopped
1/4 c. butter or margarine, melted
1/4 tsp. pepper

Preparation

Place potatoes in an ungreased 5-quart slow cooker. In a 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. Yield: 14 servings.