Print: Slow Cooker Funeral Potatoes (Hash Brown Casserole)

Funeral potatoes have always been a food day favorite at my work but the topic came up and I discovered that my husband had never had it. I needed my oven for other things so I came up with this slow cooker version. I also chose to use potato chips over the traditional cornflake topping but either will work.

Prep

19 min

Cook

26 min

Servings

Difficulty

Medium

Ingredients

1 bag (32 oz.) frozen diced potatoes
1 , 10.5 ounce
1 small onion , finely chopped
2 cups shredded Cheddar cheese , divided
1 cup sour cream
2 tablespoons unsalted butter
1 teaspoon minced garlic
1 teaspoon salt
0.5 teaspoons ground black pepper
0.5 cups kettle-cooked potato chips

Instructions

1 Combine frozen potatoes, soup, onion, 1 cup Cheddar cheese, sour cream, butter, garlic, salt, and pepper in a large bowl. Stir until evenly combined and pour into a slow cooker.
2 Cover and cook on high for 3 hours, stirring once every hour. Turn slow cooker off.
3 Sprinkle remaining cup of Cheddar cheese over the top, cover, and let sit until cheese has melted, about 5 minutes. Transfer to a serving dish and top with crushed potato chips.

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/slow-cooker-funeral-potatoes-hash-brown-casserole