Name: Funeral Potatoes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 8 to 12 servings
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 ¼ cups water; ½ cup butter, melted; salt and pepper to taste; 1 (2 pound) package frozen hash brown potatoes, thawed; 2 cups bread crumbs

Ingredients

Original recipe yields 11 servings

The ingredient list now reflects the servings specified

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 ¼ cups water
½ cup butter, melted
salt and pepper to taste
1 (2 pound) package frozen hash brown potatoes, thawed
2 cups bread crumbs

Directions

Step 1

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

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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.

Nutrition Facts

Per Serving:

418 calories; protein 10.7g; carbohydrates 37g; fat 30.3g; cholesterol 65mg; sodium 1296.2mg. Full Nutrition

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Ingredients

Directions

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