Slow Cooker Funeral Potatoes Recipe

Introduction

Slow Cooker Funeral Potatoes are a creamy, cheesy comfort food classic that’s perfect for gatherings or a cozy family meal. This easy recipe uses simple ingredients and your slow cooker to create a rich, flavorful casserole topped with a crunchy, buttery corn flake crust.

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
• 1/2 cup salted butter (for topping)
• 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 with a silicone spatula.
2. Step 2: Add the salt, onion powder, and black pepper to the mixture. Fold them in to combine evenly.
3. Step 3: Stir in the shredded cheddar cheese until well incorporated.
4. Step 4: Add the frozen hashbrowns and stir until all the potatoes are coated with the creamy soup mixture.
5. Step 5: Pour the potato mixture into a greased slow cooker. Spread it out evenly and smooth the surface.
6. Step 6: Cover with the lid and cook on high for 3 hours or on low for 5 to 6 hours. Stir halfway through cooking if possible to ensure even heating.
7. Step 7: When cooking is complete, turn off the slow cooker and start preparing the crunchy topping.
8. Step 8: Melt 1/2 cup of butter in a medium skillet over medium heat.
9. Step 9: Add the crushed Corn Flakes to the melted butter and toss to coat. Lightly toast the mixture in the skillet until the flakes turn golden brown, watching closely to avoid burning.
10. Step 10: Sprinkle the toasted corn flake topping evenly over the cooked potato casserole. Do not cover the slow cooker again, as the steam will make the topping soggy.
11. Step 11: Serve immediately and enjoy the creamy, cheesy potatoes with a crispy, buttery topping.

Tips & Variations

• For a vegetarian version, substitute the cream of chicken soup with cream of mushroom or cream of celery soup.
• Try adding cooked, crumbled bacon or diced green onions for extra flavor.
• You can use fresh grated cheddar cheese for a smoother melt and richer taste.
• If you prefer a milder topping, season the crushed Corn Flakes with a little garlic powder or paprika before toasting.

Storage

Cool any leftovers before transferring them to an airtight container. Store in the refrigerator for up to 3 days. To reheat, warm in the slow cooker on low or in the oven at 350°F (175°C) until heated through. The topping may lose some crunch upon reheating but remains delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the casserole mixture a day ahead and store it in the refrigerator. Add the corn flake topping and toast just before serving for the best texture.

What can I use if I don’t have a slow cooker?

You can bake this casserole in a 9×13-inch baking dish at 350°F (175°C) for about 45 minutes until bubbly and hot. Add the toasted topping before the last 10 minutes of baking to keep it crisp.

Slow Cooker Funeral Potatoes Recipe

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★★★★★

4.4 from 140 reviews

• Author: Charlotte
• Total Time: 3 hours 15 minutes (high) or 5 hours 15 minutes to 6 hours 15 minutes (low)
• Yield: 8 servings 1x

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Description

Slow Cooker Funeral Potatoes is a comforting and cheesy hash brown casserole made easy in the slow cooker. With a creamy blend of sour cream, cream of chicken soup, and sharp cheddar cheese mixed into crispy hash browns, topped with a buttery toasted corn flakes crust, this dish is perfect for potlucks or family gatherings. The slow cooking method ensures a creamy, tender interior while the crunchy topping adds a delightful contrast.

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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

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Instructions

1. Mix Base Ingredients: In a large bowl, combine the sour cream, cream of chicken soup, and 1/2 cup of melted butter. Fold these ingredients together gently with a silicone spatula to create a smooth mixture.
2. Add Seasonings: Add salt, onion powder, and black pepper to the soup mixture. Fold them in evenly to incorporate the flavors throughout.
3. Add Cheese: Stir in shredded sharp cheddar cheese carefully to distribute it evenly within the mixture without breaking it up too much.
4. Mix in Hashbrowns: Add the frozen cubed hash browns to the mixture and stir until all pieces are fully coated with the creamy soup blend.
5. Prepare Slow Cooker: Grease the inside of your slow cooker. Pour the potato and soup mixture into the crock, smoothing it out evenly for consistent cooking.
6. Cook: Cover the slow cooker with its lid and cook on high for 3 hours or on low for 5 to 6 hours. If possible, stir the mixture halfway through cooking to ensure even heat distribution.
7. Prepare Topping: When cooking is complete, turn off the slow cooker. In a medium skillet over medium heat, melt 1/2 cup butter. Add crushed Corn Flakes and toss to coat. Lightly toast until golden brown, stirring often to avoid burning.
8. Add Topping: Spread the toasted Corn Flake mixture evenly over the cooked casserole. Do not cover the slow cooker afterward, to keep the topping crispy.
9. Serve: Dish out portions of the cheesy, crunchy funeral potatoes and enjoy immediately for best texture and flavor.

Notes

• For a gluten-free version, use gluten-free corn flakes and verify that the cream of chicken soup is gluten-free.
• Stirring halfway through cooking helps prevent uneven cooking and potato sticking.
• Be careful when toasting the corn flakes as they can burn quickly.
• Do not cover the topping after adding to avoid sogginess from steam.
• You can substitute cheddar cheese with Monterey Jack or a cheese blend for variation.

• Prep Time: 15 minutes
• Cook Time: 3 hours (high) or 5-6 hours (low)
• Category: Side Dish
• Method: Slow Cooking
• Cuisine: American

Keywords: funeral potatoes, slow cooker potatoes, cheesy hash brown casserole, slow cooker side dish, hash browns, corn flakes topping