The hash brown casserole (aka 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 cereal topping but either will work.

Gallery

Recipe Summary

prep:
10 mins
cook:
3 hrs
additional:
5 mins
total:
3 hrs 15 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • Cover and cook on high for 3 hours, stirring once every hour. Turn slow cooker off.

  • 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 Facts

337 calories; protein 10.2g; carbohydrates 24.6g; fat 21.8g; cholesterol 54.2mg; sodium 1087.3mg. Full Nutrition
Advertisement
Advertisement