Funeral Potatoes
This dish was served at my aunt's home after a family funeral. The woman who brought this fabulous dish had no name for it, so in my family, it is now known as the 'Funeral Potatoes'. I make it for every holiday and special barbecues too.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 1(16 ounce) jar process cheese sauce
- 1cup sour cream
- 1(10.75 ounce) can condensed cream of mushroom soup
- 1(10.75 ounce) can condensed cream of celery soup
- 1¼ cups water
- ½cup butter, melted
- salt and pepper to taste
- 1(2 pound) package frozen hash brown potatoes, thawed
- 2cups bread crumbs
Instructions
Step 1
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch casserole dish.Step 2
In a large bowl, whisk together the processed cheese, sour cream, mushroom soup, celery soup, water, 1/2 of the margarine and salt and pepper to taste.Step 3
Place potatoes in prepared dish, add soup mixture and mix well.Step 4
Mix crumbs with remaining melted margarine and sprinkle over top of potato casserole.Step 5
Bake at 325 degrees F (175 degrees C) for 40 to 50 minutes or until crumbs are lightly browned and casserole is bubbling.