Funeral Potatoes

Name: Funeral Potatoes recipe
Prep time: 5 min
Cook time: 10 min
Yield: 8 to 12 servings
Cuisine: Global
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

by Jaime Morales 1 year ago

3.3 (8)

10 minutes

417.5 kcal

37 g carbs

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Description

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.

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

Directions

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.

Nutrition Facts

serving: 8 to 12 servings

calories: 417.5 kcal

carbohydrates: 37 g

protein: 10.7 g

saturated fat: 16.3 g

cholesterol: 65 mg

sodium: 1296.2 mg

fiber: 2.4 g

sugar: 4.8 g