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Crockpot Funeral Potatoes with Cornflake Topping

Crockpot funeral potatoes are a creamy slow cooker casserole topped with crisp, lightly golden cornflakes. Frozen shredded hash browns cook with sour cream, sharp cheddar, and condensed soup for an easy crowd-size side dish.
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Prep Time 15 minutes
Cook Time 5 hours
standing time 10 minutes
Total Time 5 hours 25 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 465
Ingredients Equipment Method Notes

Ingredients
  

For the potatoes
  • 8 tbsp unsalted butter divided (1 tablespoon softened, 4 tablespoons melted, and 3 tablespoons melted)
  • 1 bag (30 oz) frozen shredded hash brown potatoes thawed in the refrigerator
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 2 cups sour cream
  • 2 cups sharp cheddar cheese shredded
  • 0.5 cup yellow onion finely chopped
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
For the cornflake topping
  • 2 cups cornflakes lightly crushed

Equipment

  • 1 6-quart slow cooker
  • 1 10-inch skillet

Method
 

Cook the potatoes
  1. Grease the inside of a 6-quart slow cooker with 1 tablespoon softened butter.
  2. In a large bowl, mix the hash browns, condensed soup, sour cream, cheddar, onion, 4 tablespoons melted butter, salt, and pepper.
  3. Spread the mixture in the slow cooker.
  4. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the potatoes are tender and the center is hot.
Make the topping and serve
  1. During the last 10 minutes of cooking, melt the remaining 3 tablespoons butter in a 10-inch skillet over medium-low heat.
  2. Add the cornflakes and stir for 4 to 6 minutes until crisp and lightly golden.
  3. Turn off the slow cooker and let the potatoes stand uncovered for 10 minutes.
  4. Sprinkle with the cornflake topping just before serving.

Notes

For the crispiest topping, add the cornflakes just before serving. Refrigerate leftovers for 3 to 4 days; freeze for up to 2 months. For a vegetarian swap, use condensed cream of mushroom soup instead of cream of chicken soup.