Slow Cooker Funeral Potatoes Recipe

Introduction

Slow Cooker Funeral Potatoes are a comforting, cheesy casserole perfect for gatherings or a satisfying weeknight meal. This easy recipe combines creamy sour cream, cheddar cheese, and crispy cornflake topping for a crowd-pleasing dish.

Ingredients

• 1 1/2 pounds frozen cubed hashbrowns (about 2 12oz bags)
• 1 cup thick sour cream (like Daisy brand)
• 1 10oz can condensed cream of chicken soup
• 1/2 cup salted butter (melted, plus 1/2 cup more for topping)
• 1/2 teaspoon salt
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground black pepper
• 2 cups shredded sharp cheddar cheese
• 2 cups crushed Corn Flakes cereal

Instructions

1. Step 1: In a large bowl, combine the sour cream, cream of chicken soup, and 1/2 cup of melted butter. Fold them together gently using a silicone spatula.
2. Step 2: Add the salt, onion powder, and pepper to the mixture. Fold again until well incorporated.
3. Step 3: Stir in the shredded cheddar cheese until evenly mixed.
4. Step 4: Add the frozen hashbrowns and stir until all pieces are coated with the creamy mixture.
5. Step 5: Pour the mixture into a greased slow cooker, smoothing it out evenly.
6. Step 6: Cover and cook on high for 3 hours or on low for 5-6 hours. If possible, stir halfway through cooking to ensure even heating.
7. Step 7: When cooking is complete, turn off the slow cooker and prepare the topping.
8. Step 8: Melt 1/2 cup salted butter in a medium skillet over medium heat.
9. Step 9: Add crushed Corn Flakes to the melted butter. Toss well to coat and lightly toast them until golden brown, watching closely to prevent burning.
10. Step 10: Spread the toasted cornflake topping evenly over the cooked potatoes. Do not replace the lid to keep the topping crunchy.
11. Step 11: Serve immediately and enjoy your creamy, crunchy casserole.

Tips & Variations

• For a vegetarian version, substitute the cream of chicken soup with cream of mushroom soup.
• Add cooked, diced ham or cooked bacon for a meaty twist.
• Use sharp white cheddar or a mix of cheeses to change the flavor profile.
• Avoid stirring the topping into the casserole to keep it crisp and crunchy.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a low oven to preserve the creamy texture without drying out the potatoes. It’s best to add the cornflake topping fresh before serving again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh potatoes instead of frozen hashbrowns?

Frozen hashbrowns work best for this recipe because they retain texture and cook evenly in the slow cooker. Fresh potatoes may require pre-cooking or adjusting cooking time to avoid sogginess.

What if I don’t have Corn Flakes for the topping?

You can substitute crushed crackers, breadcrumbs, or even crushed potato chips for a different crunchy topping. Just toast them lightly in butter as directed for best results.

Slow Cooker Funeral Potatoes Recipe

Pin Recipe

Print Recipe

★★★★★

4.7 from 64 reviews

Slow Cooker Funeral Potatoes is a creamy, cheesy hash brown casserole with a crunchy cornflake topping, slow-cooked to perfection for a comforting and easy-to-make side dish ideal for gatherings or family meals.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 3 hours (high) or 5-6 hours (low)
• Total Time: 3 hours 15 minutes (high) or 5 hours 15 minutes to 6 hours 15 minutes (low)
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 1/2 pounds frozen cubed hashbrowns (about 2 12oz bags)
• 1 cup thick sour cream (like Daisy brand)
• 1 10oz can condensed cream of chicken soup
• 1/2 cup salted butter (melted)
• 1/2 teaspoon salt
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground black pepper
• 2 cups shredded sharp cheddar cheese

Topping

• 1/2 cup salted butter
• 2 cups crushed Corn Flakes cereal

Instructions

1. Mix Base Ingredients: In a large bowl, combine the sour cream, cream of chicken soup, and 1/2 cup of melted butter. Use a silicone spatula to fold the ingredients together until fully combined.
2. Season the Mixture: Add salt, onion powder, and ground black pepper to the soup mixture. Fold the seasonings in gently to distribute evenly without overmixing.
3. Add Cheese: Incorporate the shredded sharp cheddar cheese into the mixture, folding it in until uniformly mixed.
4. Combine with Hashbrowns: Add the frozen cubed hash browns to the bowl and stir until all the potatoes are coated evenly with the cheesy soup mixture.
5. Prepare for Slow Cooking: Pour the potato and cheese mixture into a greased slow cooker. Smooth the mixture out evenly within the crock.
6. Cook Slowly: Cover with the slow cooker lid and cook on high for 3 hours or on low for 5-6 hours. Stir halfway through cooking if possible, to ensure even heat distribution.
7. Turn Off and Prepare Topping: When cooking is done, turn off the slow cooker and start preparing the cornflake topping.
8. Melt Butter for Topping: In a medium skillet over medium heat, melt 1/2 cup salted butter until fully liquid.
9. Toast Cornflakes: Add crushed corn flakes to the melted butter and toss to coat completely. Toast the flakes lightly over medium heat until browned but not burnt, stirring carefully as they can burn quickly.
10. Add Topping to Casserole: Spread the toasted cornflake topping evenly over the cooked cheesy hash brown casserole. Do not replace the lid on the slow cooker to keep the topping crisp.
11. Serve and Enjoy: Serve immediately and enjoy the creamy, cheesy potatoes with a satisfying crunchy topping.

Notes

• For best results, stir the casserole halfway through cooking to prevent uneven cooking.
• Do not cover the casserole after adding the cornflake topping to keep it crunchy.
• You can substitute cream of mushroom soup for cream of chicken for a vegetarian-friendly version if desired.
• Use salted butter in the recipe to balance flavors; reduce extra salt if using unsalted butter.
• The hashbrowns do not require thawing before mixing; they cook fully in the slow cooker.

Keywords: funeral potatoes, slow cooker casserole, cheesy hash browns, cornflake topping, comfort food, holiday side dish