This delicious dish known as 'funeral potatoes' is easy to make. I topped mine with more cheese and sliced green onions. A great addition to this would be bacon bits, making it taste almost like a fully loaded baked potato.
1 (10.5 ounce) can condensed cream of mushroom soup
2 cups shredded sharp cheddar cheese, divided
1 cup sour cream
1 teaspoon garlic powder
1 teaspoon salt, or more to taste
½ teaspoon freshly ground black pepper, or more to taste
1 tablespoon sliced green onions, or to taste
Directions:
Line a slow cooker with a slow cooker liner or spray with cooking spray.
Melt butter in a skillet over medium heat and cook onion until soft and translucent, 5 to 6 minutes.
Place onion, hash browns, mushroom soup, 1 1/2 cups Cheddar cheese, sour cream, garlic powder, salt, and pepper in the slow cooker. Stir until well combined.
Cook on High until hash browns are tender, 2 1/2 to 3 hours. Top with remaining 1/2 cup Cheddar cheese and cook until cheese is melted, 15 to 20 minutes. Top with green onions.
