Four Kisses

 

Funeral potatoes are a big deal around here. The name comes from the way they show up whenever someone passes. But they’re popular anytime family gets together.

 

Slow-Cooker Funeral Potatoes

 

1 1/2 pounds frozen cubed hashbrowns

1 cup sour cream

1 10-ounce can condensed cream of chicken soup

1 cup melted butter, divided

1/2 teaspoon onion powder

1/4 teaspoon ground pepper

2 cups shredded cheddar cheese

2 cups Corn Flakes cereal, crushed

 

Coat slow-cooker pot with non-stick spray. In a large bowl, combine sour cream, soup, and 1/2 cup of melted butter. Fold them together with a spatula. Add onion powder, cheese and pepper; fold again. Add potatoes and stir until combined. Spread mixture in slow cooker. Cover and cook on low 5 to 6 hours. Turn off slow cooker. Stir together remaining melted butter and crushed Corn Flakes in a skillet. Carefully toast over medium heat until golden brown. Spread evenly over potato mixture. Serves eight.