How To Make Slow Cooker Funeral Potatoes (Hash Brown Casserole)
There’s nothing better than a hot and fresh casserole right from the oven. For cooking recipes that are failsafe and delicious, look no further and follow these casserole recipes that are sure to garner you some new fans along the way.
Serves:
Ingredients
- 1 (30 oz) bag frozen shredded hash brown potatoes
- 1 can condensed cream of chicken soup
- 1 cup sour cream
- 1/2 cup unsalted butter, melted
- 2 cups shredded cheddar cheese
- 1/2 cup diced onion
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups crushed corn flakes
- 1/4 cup unsalted butter, melted
Instructions
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In a large bowl, mix together the frozen hash browns, cream of chicken soup, sour cream, melted butter, shredded cheddar cheese, diced onion, garlic powder, salt, and black pepper.
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Pour the mixture into a slow cooker and smooth the top.
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In a separate bowl, combine the crushed corn flakes and melted butter. Sprinkle the mixture evenly over the top of the potato mixture in the slow cooker.
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Cover and cook on low for 4 hours or until the potatoes are tender and the top is golden brown and crispy.
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Serve hot and enjoy!
Nutrition
- Calories : 520kcal
- Total Fat : 34g
- Saturated Fat : 20g
- Cholesterol : 95mg
- Sodium : 830mg
- Total Carbohydrates : 38g
- Dietary Fiber : 2g
- Sugar : 4g
- Protein : 14g
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