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Slow Cooker Funeral Potatoes

Place frozen potatoes, sour cream, cream cheese, cream of mushroom, cheddar, garlic powder, salt, and pepper into greased crockpot. Stir until fully combined. Cover and cook on high 3 1/2 hours or low 7 hours.

This easy and delicious recipe for Slow Cooker Funeral Potatoes is perfect for potlucks, thanksgiving, christmas, and....ahem, funerals.

Although the name is macabre, the casserole itself is an example of a comfort food classic that has stood the test of time. This version is made in the crock pot, AND I show you how to make a delicious and crunchy topping.

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

Full recipe and instructions: dashfordinner.com/slow-cooker-funeral-potatoes/