Potato Casserole (Funeral Potatoes)

A creamy potato casserole bursting with great flavors. Perfect for breakfast carry-ins, potluck dinners, and more. Use the basic recipe and add your own touches. I love to add diced ham. Many people in my area call these funeral potatoes because they are a dish usually brought to family gatherings after a death of a family member. I am not fond of this name!

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 270 Calories

Ingredients

• 1 (8 ounce) container sour cream
• 2 tablespoons margarine
• 2 cups shredded sharp Cheddar cheese
• 1 small onion, chopped
• ground black pepper to taste
• 1 (10.5 ounce) can condensed cream of chicken soup
• 6 tablespoons margarine, divided
• 1 (30 ounce) package frozen shredded hash brown potatoes, thawed
• 1 (10.5 ounce) can condensed cream of celery soup
• ½ pound diced ham
• 2 cups cornflakes

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Melt 4 tablespoons margarine in a Dutch oven over medium heat. Add onion and saute until translucent, about 5 minutes. Stir in remaining 2 tablespoons margarine until melted. Remove from the heat.

Step 3

Stir in hash brown potatoes and pepper until evenly distributed. Add Cheddar cheese, condensed soups, sour cream, and ham; stir until well mixed. Spread into a large pan.

Step 4

Toss cornflakes with melted margarine until coated. Sprinkle on top of the potato casserole.

Step 5

Bake in the preheated oven until golden brown, 45 to 60 minutes.