Don’t be fooled by this recipe’s name. These « Funeral » potatoes are an absolute delight

1. Begin by spraying your slow cooker with non-stick cooking spray to ease cleanup later on.

2. In a large bowl, mix the thawed hash browns, cream of chicken soup, sour cream, chopped onions, shredded cheddar cheese, 1/4 cup melted butter, garlic powder, and onion powder. Season with salt and pepper to your liking.

3. Pour the potato mixture into the slow cooker, spreading it evenly.

4. In another bowl, toss together the crushed cornflakes or potato chips with the 1/2 cup of melted butter until well coated. Sprinkle this crispy topping over the potato mixture.

5. Cover and cook on low for 4-5 hours or on high for 2-3 hours, just until the edges are golden brown and bubbly.

6. When it’s time, ladle out generous helpings, and watch as the room fills with contented sighs and the warmth that only a dish made with love can bring.

– Add a bit of heartiness with a layer of cooked, diced ham or crumbled bacon inside the casserole.
– Make it vegetarian-friendly by using a cream of mushroom soup instead of chicken.
– If a crunchier top tickles your fancy, pop the casserole under the broiler for a couple of minutes before serving.

– For those with a sensitivity to dairy, use a dairy-free sour cream and cheese substitute, though the spirit of the dish will carry through still.
– Always make more than you think you’ll need. Funeral Potatoes have a way of disappearing as quickly as they arrived, and leftovers—if you’re so lucky to have them—reheat like a dream.

Now, don’t be a stranger to this dish. Let it weave its way into your collection of treasured recipes, to be pulled out in times of need or celebration, just as those before us have done. It’s the Midwestern way, through and through.