Slow Cooker Funeral Potatoes
Funeral potatoes have always been a food day favorite at my work but the topic came up and I discovered that my husband had never had it. I needed my oven for other things so I came up with this slow cooker version. I also chose to use potato chips over the traditional cornflake topping but either will work.
Ingredients
- 1 bag (32 oz.) frozen diced potatoes
- 1 (10.5 ounce) can condensed cream of celery soup
- 1 small onion, finely chopped
- 2 cups shredded cheddar cheese, divided
- 1 cup sour cream
- 2 tablespoons unsalted butter
- 1 teaspoon minced garlic
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ cup kettle-cooked potato chips