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Slow-Cooker Cheesy Hash Brown Casserole

  • Prep 15 min
  • Total 5 hr 15 min
  • Servings 6
  • Pinterest
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Learn how to make this popular potluck side—also known as “funeral potatoes”—in your slow cooker! MORE + LESS -

Corey Valley
September 20, 2016

Ingredients

1
tablespoon butter
1
small onion, diced
2
to 3 cloves garlic, finely chopped
1
bag (32 oz) refrigerated hash brown potatoes
3
cups shredded Cheddar cheese (12 oz)
2
cups sour cream
1
can (10 3/4 oz) condensed cream of mushroom soup
1/2
teaspoon salt
1/2
teaspoon pepper

Steps

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  • 1
    Spray a 5 -quart slow cooker with cooking spray.
  • 2
    In 8-inch skillet, melt butter over medium-high heat. Cook onion and garlic in butter, stirring frequently, 2 to 3 minutes or until translucent and soft.
  • 3
    In large bowl, stir onion mixture and remaining ingredients until well combined.
  • 4
    Place in slow cooker. Cover and cook on Low heat setting 5 to 6 hours.

Expert Tips

Got leftovers? Not only do these cheesy potatoes make a wonderful side dish, but leftovers can be served up the next morning with scrambled eggs!

Trying to watch your sodium? Use reduced-sodium condensed soup, and cut out half of the salt for this recipe.

Nutrition Information

No nutrition information available for this recipe

© 2017 ®/TM General Mills All Rights Reserved

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