SLOW COOKER FUNERAL POTATOES (HASH BROWN CASSEROLE)

Slow Cooker Funeral Potatoes (Hash Brown Casserole) image

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.

Provided by Soup Loving Nicole

Categories Side Dish Casseroles Potato Casserole

Time 3h15m

Yield 8

Number Of Ingredients 10

Ingredients

1 bag (32 oz.) frozen diced potatoes
1 (10.5 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
½ teaspoon ground black pepper
½ cup kettle-cooked potato chips

Steps:

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.

Nutrition Facts : Calories 337 calories, Carbohydrate 24.6 g, Cholesterol 54.2 mg, Fat 21.8 g, Fiber 1.9 g, Protein 10.2 g, SaturatedFat 12.5 g, Sodium 1087.3 mg, Sugar 1.1 g