Back in the 1970s, if there was a church basement potluck or a funeral lunch within 30 miles, my mom was there with a slow cooker full of these potatoes. Folks would line up, scoop once, then circle back and whisper, “Who made the cheesy potatoes?” Decades later, I still get asked for this exact recipe. It’s pure Midwestern comfort: creamy, cheesy shredded potatoes under a buttery cornflake crunch, the kind of dish that hugs you from the inside out. This version keeps to five pantry-friendly ingredients and uses the slow cooker so you can set it, forget it, and show up with a bubbling, golden casserole that feels like it came straight out of 1974.
These slow cooker funeral potatoes are right at home beside baked ham, pot roast, meatloaf, or fried chicken. At potlucks, I like to set them between the green bean casserole and the Jell-O salad, with a basket of soft dinner rolls to mop up every creamy bit. They’re also wonderful as a brunch side with scrambled eggs and sausage, or as a cozy weeknight dish next to a simple green salad and steamed vegetables to balance all that rich, cheesy goodness.
Slow Cooker 5-Ingredient Funeral PotatoesServings: 10-12
Ingredients
1 (30–32 oz) bag frozen shredded hash brown potatoes, thawed
2 (10.5 oz each) cans condensed cream of chicken soup
2 cups shredded sharp cheddar cheese, divided
2 cups cornflake cereal, lightly crushed
1/2 cup (1 stick) salted butter, melted, divided
Directions
Spray the inside of a 5- to 6-quart slow cooker with nonstick cooking spray or lightly grease it with butter so the potatoes don’t stick.
In a large mixing bowl, stir together the thawed shredded hash brown potatoes, both cans of condensed cream of chicken soup, and 1 1/2 cups of the shredded cheddar cheese until everything is evenly coated and creamy.
Pour the potato mixture into the prepared slow cooker and spread it out into an even layer, pressing gently so there are no big air pockets.
Drizzle half of the melted butter (1/4 cup) evenly over the top of the potato mixture to help it stay extra rich and moist while it cooks.
Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 1/2 to 3 hours, until the potatoes are tender and the edges are bubbling.
About 30 minutes before serving, in a separate bowl combine the crushed cornflakes with the remaining melted butter, stirring until all the flakes are lightly coated.
Remove the lid from the slow cooker, sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the hot potatoes, then spoon the buttery cornflake mixture over the cheese in an even layer.
Place a clean kitchen towel over the slow cooker insert and put the lid back on top of the towel. Cook on HIGH for 20 to 30 minutes more, until the cheese is melted and the cornflake topping is crisp and golden. (The towel catches excess moisture so the topping stays crunchy.)
Once the topping is crisp and the casserole is bubbling around the edges, turn the slow cooker to WARM. Let it sit for 10 minutes to set slightly, then scoop and serve straight from the crock while the cheese is still stretchy and the topping is good and crunchy.
Variations & Tips
For a little extra flavor without adding more ingredients, you can swap one can of cream of chicken soup for cream of mushroom, which gives a deeper, old-fashioned casserole taste. If you prefer a bit of onion flavor like many 1970s versions had, stir in 1/4 cup of finely minced onion or a tablespoon of dried minced onion along with the soup and cheese. To make it more of a main dish, fold in 1 1/2 to 2 cups of cooked diced ham or shredded rotisserie chicken before cooking. If you like a stronger cheese pull, use extra-sharp cheddar or mix half cheddar and half Colby Jack. For a slightly lighter version, you can use reduced-fat soup and part-skim cheese, though it won’t be quite as rich and “illegal,” as my mom would say. If you need to bake instead of using a slow cooker, spread the mixture in a greased 9x13-inch pan, bake at 350°F for about 45 minutes, add the cheese and cornflake topping, then bake 15 to 20 minutes more until bubbly and golden.
