The hash brown casserole, sometimes known as funeral potatoes, has always been a favorite during food days at my job, but when the subject was brought up, I learned that my husband had never tried it. I created this slow cooker variation because I needed my oven for other things. Additionally, I opted to use potato chips instead of the customary cereal topping, but either will do.
| Prep Time: | 10 mins |
| Cook Time: | 3 hrs |
| Additional Time: | 5 mins |
| Total Time: | 3 hrs 15 mins |
| Servings: | 8 |
| Yield: | 8 servings |
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.
Nutrition Facts
| Calories | 337 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 54 mg |
| Dietary Fiber | 2 g |
| Protein | 10 g |
| Saturated Fat | 13 g |
| Sodium | 1087 mg |
| Sugars | 1 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
Family thought these were very good. I did not add the extra cheese or chips at the end. It was cheesy enough and I was voted down to add the chips.
I added a little more pepper and 2 large tablespoons of margarine instead of butter and I greased the crockpot with butter. Everybody said it smelt wonderful cooking and it tasted even better!