Slow Cooker Funeral Potatoes (Hash Brown Casserole)

asian european french korean russian main soup breakfast snack sour savory umami medium fast

Prep

19 min

Cook

26 min

Total

45 min

Ingredients (10)

1 bag (32 oz.) frozen diced potatoes g

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

1 small onion, finely chopped g

2 cups shredded Cheddar cheese, divided g

1 cup sour cream g

2 tablespoons unsalted butter g

1 teaspoon minced garlic g

1 teaspoon salt g

½ teaspoon ground black pepper g

½ cup kettle-cooked potato chips g

Nutrition

kcal

fat

carbs

protein

Instructions

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.

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.