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    Casserole: Funeral Potatoes


    Source of Recipe


    Nancy Mottu

    List of Ingredients




    1 (16 ounce) jar process cheese sauce
    1 cup sour cream
    1 (10.75 ounce) can condensed cream of mushroom soup
    1 (10.75 ounce) can condensed cream of celery soup
    1 1/4 cups water
    1/2 cup butter, melted
    salt and pepper to taste
    1 (2 pound) package frozen hash brown potatoes, thawed
    2 cups bread crumbs 

    Recipe



    1 Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch casserole dish.

    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.

    3 Place potatoes in prepared dish, add soup mixture and mix well.

    4 Mix crumbs with remaining melted margarine and sprinkle over top of potato casserole.

    5 Bake at 325 degrees F (175 degrees C) for 40 to 50 minutes or until crumbs are lightly browned and casserole is bubbling. Makes 11 servings

 

 

 

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