Funeral Potatoes
Ingredients
32 oz. bag frozen hashed brown potatoes
salt and pepper to taste
1/2 C. margarine, melted, divided
1 can cream of celery soup
1 can cream of mushroom soup
2/3 soup can water
8 oz. jar Cheese Whiz
8 oz. sour cream
2 C. bread crumbs (or crushed potato chips)
Cooking Instructions
Thaw hashed browns in microwave or overnight in refrigerator. Dump them in a greased 9″x13″ casserole dish sprayed with non-stick spray. Combine salt, pepper, 1/2 of the melted margarine, both soups, water, Cheese Whiz and sour cream in large mixing bowl until smooth. Mix into potatoes. Mix approximately 2 C. bread crumbs (or crushed potato) with the rest of melted butter. Sprinkle on top of casserole. Bake at 350° for 45 minutes. You may use jalapeño Cheese Whiz for an extra flavor kick.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)