Slow Cooker Funeral Potatoes Recipe
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.
- 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
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
- 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.
- 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.
- Add Cheese: Incorporate the shredded sharp cheddar cheese into the mixture, folding it in until uniformly mixed.
- 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.
- Prepare for Slow Cooking: Pour the potato and cheese mixture into a greased slow cooker. Smooth the mixture out evenly within the crock.
- 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.
- Turn Off and Prepare Topping: When cooking is done, turn off the slow cooker and start preparing the cornflake topping.
- Melt Butter for Topping: In a medium skillet over medium heat, melt 1/2 cup salted butter until fully liquid.
- 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.
- 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.
- 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
Find it online: https://yumwithmia.com/slow-cooker-funeral-potatoes-recipe/
