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 Time: 5 mins
• Cooking Time: 10 mins
• Total Time: 15 mins
• Calories: 418 Calories

Ingredients

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

Recipe 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.