Description
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.
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
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.
Prep Time: 10 mins
Cook Time: 3 hrs
Total Time: 3 hrs 15 mins
Servings: 8