Creamy Hash Browns

2 lb. pkg. frozen, cubed hash brown potatoes
2 cups shredded cheese
2 cups cour cream
1 can cream of celery soup
1 can cream of chicken soup
1/2 lb. sliced bacon, cooked & crumbled
1 medium onion, chopped
1/4 cup margarine, melted
1/4 tsp. pepper

Place potatoes in slow cooker. Pour remaining ingredients over potatoes. Mix well. Cover and cook on low 4-5 hours, or until potatoes are tender.

Notes: I leave out the margarine, bacon, & onion.

Recipe from Fix-It and Forget-It Cookbook