This hearty hash brown bake is easy to prepare and cook in the slow cooker.
Ingredients:
- 32 ounces Southern-style frozen hash brown potatoes, thawed
- 1 can (about 10 1/2 ounces) condensed Cheddar cheese soup, undiluted
- 1 can (about 10 1/2 ounces) condensed cream of celery soup, undiluted
- 8 ounces light sour cream
- 1 bunch (about 8) green onions, trimmed and thinly sliced
- 1 jar (2 ounces) diced pimiento, drained
- 8 to 12 ounces ham, diced
- 1 teaspoon Creole or Cajun-style seasoning
- 1/4 teaspoon ground black pepper
- 2 tablespoons melted butter
Preparation:
Combine all ingredients in the slow cooker; stir gently to blend. Cook on LOW for 5 to 6 hours.
Serves 8.
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