- 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
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch casserole dish.
- 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.
- Place potatoes in prepared dish, add soup mixture and mix well.
- Mix crumbs with remaining melted margarine and sprinkle over top of potato casserole.
- Bake at 325 degrees F (175 degrees C) for 40 to 50 minutes or until crumbs are lightly browned and casserole is bubbling.
03/19/2017
recipepes.com
funeral potatoes, recipe
PT15M
PT1H
5
455 calories
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