Slow Cooker Funeral Potatoes

Ingredients

• 3 tablespoons unsalted butter
• 1 cup chopped onion
• 1 package refrigerated hash browns , 20 ounce
• 1 can condensed cream of mushroom soup , 10.5 ounce
• 2 cups shredded sharp Cheddar cheese , divided
• 1 cup sour cream
• 1 teaspoon garlic powder
• 1 teaspoon salt , or more to taste
• 0.5 teaspoons freshly ground black pepper , or more to taste
• 1 tablespoon sliced green onions , or to taste

Instructions

1. 1

   Line a slow cooker with a slow cooker liner or spray with cooking spray.

2. 2

   Melt butter in a skillet over medium heat and cook onion until soft and translucent, 5 to 6 minutes.

3. 3

   Place onion, hash browns, mushroom soup, 1 1/2 cups Cheddar cheese, sour cream, garlic powder, salt, and pepper in the slow cooker. Stir until well combined.

4. 4

   Cook on High until hash browns are tender, 2 1/2 to 3 hours. Top with remaining 1/2 cup Cheddar cheese and cook until cheese is melted, 15 to 20 minutes. Top with green onions.