Slow Cooker Funeral Potatoes Hash Brown Casserole Recipes

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SLOW-COOKER CHEESY HASH BROWN CASSEROLE



Slow-Cooker Cheesy Hash Brown Casserole image

When you're cooking for a crowd, break out the slow cooker for an easy, delicious side dish. These crockpot cheesy potatoes are the stuff of legend at potlucks everywhere. Don't count on having any leftovers the next day, but if you do, rewarm them in the microwave and serve them with scrambled eggs for a hearty next-day breakfast.

Provided by By Corey Valley

Categories     Side Dish

Time 5h15m

Yield 12

Number Of Ingredients 10

1 tablespoon butter
1 small onion, diced
3 cloves garlic, finely chopped
2 bags (20 oz each) refrigerated shredded hash brown potatoes
3 cups shredded Cheddar cheese (12 oz)
2 cups sour cream
1 can (10 1/2 oz) condensed cream of mushroom soup
1/4 cup water
1/2 teaspoon pepper
1/4 teaspoon salt

Steps:

  • Spray 5-quart slow cooker with cooking spray.
  • In 8-inch skillet, melt butter over medium heat. Cook onion and garlic in butter, stirring frequently, 2 to 3 minutes or until translucent and soft.
  • In large bowl, stir onion mixture and remaining ingredients until well combined.
  • Place in slow cooker. Cover and cook on Low heat setting 3 hours; stir. Cover and cook on Low heat setting 2 to 3 hours longer or until center of casserole reaches at least 165°F and edges are bubbly. Stir.

Nutrition Facts : Calories 230, Carbohydrate 5 g, Cholesterol 55 mg, Fiber 2 g, Protein 9 g, SaturatedFat 10 g, ServingSize About 3/4 Cup, Sodium 510 mg, Sugar 2 g, TransFat 1/2 g

SLOW-COOKER HASH BROWN CASSEROLE



Slow-Cooker Hash Brown Casserole image

Provided by Katie Lee Biegel

Time 6h10m

Yield 6 to 8 servings

Number Of Ingredients 14

One 26-ounce package frozen hash browns, defrosted
1 cup diced ham
1 medium Vidalia or yellow onion, finely diced
1 medium red bell pepper, finely diced
2 cups shredded Cheddar
1 cup whole milk
1 cup sour cream
1 1/2 teaspoons kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
6 large eggs
One 8-ounce package cream cheese, cubed
2 scallions, thinly sliced
Ketchup and hot sauce, for serving

Steps:

  • Using paper towels or a clean kitchen towel, thoroughly squeeze the excess liquid from the defrosted hash browns. Mix the hash browns, ham, onion, bell pepper and 1 cup of the Cheddar together in a slow cooker.
  • Whisk together the milk, sour cream, salt, garlic powder, pepper and eggs in a medium bowl until blended. Stir in the cream cheese. Add the mixture to the slow cooker and stir to combine with the hash browns.
  • Cover and cook on low for 5 hours or high for 3 hours, then sprinkle with the remaining 1 cup Cheddar. Cover and continue to cook on high for an additional 1 hour.
  • Turn off the slow cooker, remove the lid and let the casserole rest for 30 minutes. Sprinkle with the scallions and serve with ketchup and hot sauce, as desired.

FUNERAL POTATOES (HASH BROWN CASSEROLE)



Funeral Potatoes (Hash Brown Casserole) image

Go figure - everyone is being good and posting healthy meals since it is the beginning of the year, and here I am tempting you with a very unhealthy dish! You may be wondering if the title was a typo. But it's not! This side dish gets it's name because it is a popular dish for luncheons after funerals. But don't worry, you can eat this creamy, cheesy side dish anytime - not just following a funeral, thank goodness.

Provided by Peggy Warren

Categories     Side Dish     Casseroles     Potato Casserole

Time 40m

Yield 10

Number Of Ingredients 8

1 ½ cups shredded Cheddar cheese blend
2 (10.5 ounce) cans condensed cream of chicken soup
2 cups sour cream
½ cup melted butter
½ cup onion, chopped
1 (32 ounce) package shredded hash brown potatoes
3 cups coarsely crushed corn flakes
2 tablespoons melted butter

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Combine Cheddar cheese, cream of chicken soup, sour cream, 1/2 cup melted butter, and onions in a large bowl. Gently fold in hash browns and spread out in the prepared baking dish. Cover evenly with crushed corn flakes and drizzle with 2 tablespoons melted butter.
  • Bake in the preheated oven for 30 minutes.

Nutrition Facts : Calories 398.1 calories, Carbohydrate 23.3 g, Cholesterol 73.3 mg, Fat 35.8 g, Fiber 1.5 g, Protein 9.1 g, SaturatedFat 20 g, Sodium 631.1 mg, Sugar 0.8 g

HASH BROWN CASSEROLE FOR THE SLOW COOKER



Hash Brown Casserole for the Slow Cooker image

The traditional hash brown casserole side dish is made even easier. Prepare ahead of time and start cooking when you need to. This dish is also great to take to parties.

Provided by Gena Rowan

Categories     Side Dish     Casseroles     Potato Casserole

Time 4h15m

Yield 16

Number Of Ingredients 7

2 cups sour cream
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
2 cups shredded processed cheese
½ cup chopped onion
¼ teaspoon salt
¼ teaspoon pepper
1 (32 ounce) package frozen hash brown potatoes, thawed

Steps:

  • In a large bowl, stir together the sour cream, cream of mushroom soup, cheese, onion, salt and pepper. Gradually mix in the hash browns until evenly coated.
  • Coat the inside of a slow cooker with cooking spray or butter. Spoon the hashbrown mixture into the slow cooker. Cover, and cook on High for 1 1/2 hours, then reduce heat to Low, and cook for an additional 2 1/2 hours.

Nutrition Facts : Calories 198.1 calories, Carbohydrate 14.8 g, Cholesterol 30.3 mg, Fat 16.2 g, Fiber 0.9 g, Protein 6.5 g, SaturatedFat 8.7 g, Sodium 471.7 mg, Sugar 2.2 g

SLOW COOKER FUNERAL POTATOES (HASH BROWN CASSEROLE)



Slow Cooker Funeral Potatoes (Hash Brown Casserole) image

The hash brown casserole (aka funeral potatoes) have always been a food day favorite at my work but the topic came up and I discovered that my husband had never had it. I needed my oven for other things so I came up with this slow cooker version. I also chose to use potato chips over the traditional cereal topping but either will work.

Provided by Soup Loving Nicole

Categories     Side Dish     Casseroles     Potato Casserole

Time 3h15m

Yield 8

Number Of Ingredients 10

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

Steps:

  • 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 calories, Carbohydrate 24.6 g, Cholesterol 54.2 mg, Fat 21.8 g, Fiber 1.9 g, Protein 10.2 g, SaturatedFat 12.5 g, Sodium 1087.3 mg, Sugar 1.1 g

SLOW COOKER CHEESY HASH BROWN POTATOES



Slow Cooker Cheesy Hash Brown Potatoes image

This a quick and easy slow cooker recipe, great for potlucks and game day parties. I use a slow cooker liner for easy clean up. Be creative and use different types of cheese or even hash browns for a kick.

Provided by KHardy

Categories     Side Dish     Potato Side Dish Recipes     Hash Brown Potato Recipes

Time 4h10m

Yield 10

Number Of Ingredients 5

1 (30 ounce) package frozen shredded hash brown potatoes
½ cup butter, melted
2 (10.75 ounce) cans condensed cream of chicken soup
¾ cup sour cream
2 cups shredded Cheddar cheese

Steps:

  • Place frozen hash browns in a slow cooker. Pour melted butter over hash browns. Pour in cream of chicken soup and sour cream, stirring between each addition. Add Cheddar cheese. Cook on Low for 4 to 5 hours. Stir mixture after 2 hours of cooking.

Nutrition Facts : Calories 335.7 calories, Carbohydrate 21.1 g, Cholesterol 58.3 mg, Fat 29.3 g, Fiber 1.2 g, Protein 9 g, SaturatedFat 16.3 g, Sodium 655.4 mg, Sugar 0.4 g

SLOW COOKER FUNERAL POTATOES



Slow Cooker Funeral Potatoes image

This delicious dish known as 'funeral potatoes' is easy to make. I topped mine with more cheese and sliced green onions. A great addition to this would be bacon bits, making it taste almost like a fully loaded baked potato.

Provided by Yoly

Categories     Side Dish     Casseroles     Potato Casserole

Time 3h

Yield 6

Number Of Ingredients 10

3 tablespoons unsalted butter
1 cup chopped onion
1 (20 ounce) package refrigerated hash browns (such as Simply Potatoes®)
1 (10.5 ounce) can condensed cream of mushroom soup
2 cups shredded sharp Cheddar cheese, divided
1 cup sour cream
1 teaspoon garlic powder
1 teaspoon salt, or more to taste
½ teaspoon freshly ground black pepper, or more to taste
1 tablespoon sliced green onions, or to taste

Steps:

  • Line a slow cooker with a slow cooker liner or spray with cooking spray.
  • Melt butter in a skillet over medium heat and cook onion until soft and translucent, 5 to 6 minutes.
  • Place onion, hash browns, mushroom soup, 1 1/2 cups Cheddar cheese, sour cream, garlic powder, salt, and pepper in the slow cooker. Stir until well combined.
  • Cook on High until hash browns are tender, 2 1/2 to 3 hours. Top with remaining 1/2 cup Cheddar cheese and cook until cheese is melted, 15 to 20 minutes. Top with green onions.

Nutrition Facts : Calories 415.8 calories, Carbohydrate 25.3 g, Cholesterol 71.7 mg, Fat 35.1 g, Fiber 2 g, Protein 13.8 g, SaturatedFat 19.6 g, Sodium 994.6 mg, Sugar 2.3 g

CROCKPOT CHEESY POTATOES RECIPE



Crockpot Cheesy Potatoes Recipe image

Crockpot Cheesy Potatoes are the perfect easy side dish to your next family dinner. Just dump, cook, and enjoy some cheesy tender potatoes for your next meal or holiday gathering

Provided by Lil' Luna

Categories     Main Course

Time 4h5m

Number Of Ingredients 6

32 ounces diced potatoes (frozen)
1 10.5 ounce can cream of chicken soup
1 cup sour cream
1 teaspoon garlic salt (with parsley flakes)
1/2 cup onion (finely diced)
2 cups cheddar cheese shredded (divided)

Steps:

  • Grease bottom of slow cooker with cooking spray. Put all ingredients in EXCEPT 1 cup of the cheese. Mix together, cover, and cook on HIGH for 3-4 hours or LOW for 5-6 (mix halfway) until potatoes are tender.
  • Turn off, remove lid, sprinkle on remaining cheese and cover for 10 minutes until cheese is melted.

Nutrition Facts : Calories 238 kcal, Carbohydrate 25 g, Protein 10 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 24 mg, Sodium 798 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

FUNERAL POTATOES (CHEESY HASHBROWN CASSEROLE)



Funeral Potatoes (Cheesy Hashbrown Casserole) image

Funeral potatoes are easy to make (just 5 minute prep!) using hash browns, sour cream, creamy soup, and shredded cheese, yum!

Provided by April Woods

Categories     Side Dish

Time 50m

Number Of Ingredients 11

1 bag frozen hashbrowns (thawed, 32 ounces)
1 small onion (finely diced)
2 cups sour cream
1 can condensed 'cream of' soup (10 ounces )
½ cup milk
½ cup butter (melted)
1 teaspoon salt
¼ teaspoon ground black pepper
2 ½ cups shredded cheddar (divided)
2 cups crushed cornflakes
¼ cup butter (melted)

Steps:

  • Whisk together the sour cream, cream of chicken soup, milk, ½ cup melted butter, salt and pepper.
  • Combine the thawed hashbrowns, diced onion, 2 cups of shredded cheddar and sour cream mixture.
  • Spread evenly in a 9x13 casserole dish.
  • Sprinkle the remaining ½ cup shredded cheddar evenly over the top.
  • Toss the crushed cornflakes with the ¼ cup melted butter to coat, then sprinkle over the shredded cheddar.
  • Bake at 350 degrees F for 45 to 60 minutes, until cheese is melted and casserole is bubbly.

Nutrition Facts : Calories 166 kcal, ServingSize 1 serving

HASH BROWN CASSEROLE



Hash Brown Casserole image

The whole family will love this Hash Brown Casserole! The recipe makes a 13x9 dish and will feed a crowd. It's great as a side dish for holidays, weeknights, Sunday dinner, and even brunch!

Provided by Jess Jankowski

Categories     Side Dish

Time 1h25m

Number Of Ingredients 9

32 oz frozen cubed hash brown potatoes (thawed)
10.5 oz condensed cream of chicken soup
1 cup mayonnaise
1 cup sour cream
½ cup grated cheddar cheese
½ teaspoon garlic powder
½ teaspoon onion powder
3 cups corn flakes cereal (roughly crushed)
4 Tablespoons butter (melted)

Steps:

  • Move the oven rack to the middle position and preheat to 325 degrees F.
  • Lightly grease a 13x9 baking dish with non-stick cooking spray.
  • In a large bowl, mix together hashbrowns, soup, mayonnaise, sour cream, cheese, and seasonings until combined.
  • Add the potato mixture to the prepared pan and spread into an even layer.
  • In a medium microwave-safe bowl, melt butter. Add cornflakes and mix until the cornflakes are coated in butter.
  • Evenly distribute the topping over the hashbrown mixture.
  • Bake for 75-90 minutes or until golden brown and bubbly.
  • Serve immediately.

Nutrition Facts : Calories 392 kcal, Carbohydrate 26 g, Protein 5 g, Fat 30 g, SaturatedFat 10 g, Cholesterol 42 mg, Sodium 526 mg, Fiber 2 g, Sugar 2 g, ServingSize 0.5 cup

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