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1 (16 oz.) bag frozen hash brown potatoes, thawed (4 c.)
1 (15 1/2 oz.) can whole kernel corn (undrained)
1 (14 3/4 oz.) can cream-style corn
1 can evaporated milk
1 medium onion, chopped (1/2 c.)
8 slices bacon, cooked and crumbled
1/2 tsp. salt
1/2 tsp. Worcestershire sauce
1/4 tsp. pepper

Mix all ingredients in 3 1/2 to 6-quart slow cooker. Cover
and cook on low heat for 6 to 8 hours or high setting 3 to 4 hours
to develop flavors. Yields 6 servings.

Note: Can be made on stove. Simmer slowly.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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