Slow Cooker Funeral Potatoes (Hash Brown Casserole)

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.

• Preparation Time: 10 mins
• Cooking Time: 3 hr
• Total Time: 3 hr 10 mins
• Calories: 337 Calories

Ingredients

• 1 teaspoon salt
• 1 cup sour cream
• ½ teaspoon ground black pepper
• 2 tablespoons unsalted butter
• 1 teaspoon minced garlic
• 1 small onion, finely chopped
• 2 cups shredded Cheddar cheese, divided
• 1 (10.5 ounce) can condensed cream of celery soup
• 1 bag (32 oz.) frozen diced potatoes
• ½ cup kettle-cooked potato chips

Recipe Instructions

Step 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.

Step 2

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

Step 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.