Slow Cooker Funeral Potatoes (Hash Brown Casserole)
Description
Funeral potatoes are easy to make in a crockpot with hash browns, condensed soup, sour cream, garlic, and Cheddar for rich and cheesy potato casserole.
Ingredients
•
1 bag (32 oz.) frozen diced potatoes
•
1 (10 1/2 ounce) can condensed cream of celery soup
•
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
•
1/2 teaspoon ground black pepper
•
1/2 cup kettle-cooked potato chips
Directions
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.