Slow Cooker Funeral Potatoes

asian european french korean russian soup sour savory umami medium medium

Prep

20 min

Cook

54 min

Total

74 min

Ingredients (10)

3 tablespoons unsalted butter g

1 cup chopped onion g

1 (20 ounce) package refrigerated hash browns (such as Simply Potatoes®) g

1 (10.5 ounce) can condensed cream of mushroom soup g

2 cups shredded sharp Cheddar cheese, divided g

1 cup sour cream g

1 teaspoon garlic powder g

1 teaspoon salt, or more to taste g

½ teaspoon freshly ground black pepper, or more to taste g

1 tablespoon sliced green onions, or to taste g

Nutrition

kcal

fat

carbs

protein

Instructions

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

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

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.

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.