Best-Ever Slow-Cooker Cheesy Hash Brown Casserole

My slow cooker gets a workout during the summer months, but that doesn’t mean it goes into hibernation when the cold weather comes. Oh, heck no! Chilly weather calls for hot soups and stews and comforting casseroles—recipes that the slow cooker is truly meant for. This Slow-Cooker Cheesy Hash Brown Casserole (also commonly known as Funeral Potatoes) is one of those recipes! It’s incredibly easy, and is a perfect, hearty side during the winter months. The only problem? It’s so good, it’s hard to eat just one serving. Here’s how to make it! 

First, spray a 5-quart slow cooker with cooking spray. Then, over medium-high heat, cook diced onion and chopped garlic in some melted butter until translucent and soft (about 2-3 minutes).

Next, in a large bowl, mix together the onions and garlic with hash brown potatoes, shredded cheese, sour cream, cream of mushroom soup, salt and pepper. Stir until well-combined.

Finally, place the mixture into the prepared slow cooker, cover and cook on low for 5 to 6 hours. It’s really that easy!

In the rare case you have any leftovers, you can serve these taters with some scrambled eggs for breakfast the next morning!