Crock Pot Funeral Potatoes
I love ‘funeral’ potatoes. I had this slow cooker version at a reception at work and it was delicious.
- ½ yellow onion, minced (I didn’t use onions when I made it and didn’t miss them)
- ½ cube butter
- 1 can cream of mushroom
- 1 can cream of chicken
- ¼ cup milk
- 8 oz. sour cream
- 3 cups shredded sharp cheddar cheese
- 1 tsp. garlic salt
- 2 packages 32 oz. frozen hash browns
Sauté minced onion in butter in large pan.
Strain soups before adding them if you do not want bits of mushroom or chicken in your potatoes.
Add strained soups, milk, sour cream and 2 cups of shredded cheese to minced onion. Heat on medium high heat until cheese is melted and well blended. Sprinkle garlic salt in and mix well using a whisk.
Add frozen potatoes and stir until they are covered in soup mixture.
Put in crock pot for 4 – 4 ½ hours on high, stir every 30 minutes or they will burn on the bottom and edges.
15-20 min before you serve, sprinkle the last cup of cheddar cheese on top to melt. (I omitted this step.)