Potato Casserole (Funeral Potatoes)

Name: Potato Casserole (Funeral Potatoes)
Total time: 70
Yield: 16
Ingredients: 6 tablespoons margarine, divided; 1 small onion, chopped; 1 (30 ounce) package frozen shredded hash brown potatoes, thawed; ground black pepper to taste; 2 cups shredded sharp Cheddar cheese; 1 (10.5 ounce) can condensed cream of chicken soup; 1 (10.5 ounce) can condensed cream of celery soup; 1 (8 ounce) container sour cream; ½ pound diced ham; 2 cups cornflakes; 2 tablespoons margarine

Recipe by Cheri from allrecipes.com

Dinner,Breakfast,Side Dish 1 Hr. 10 Mins.

Ingredients

16 servings

•

6 tablespoons margarine, divided
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1 small onion, chopped
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1 (30 ounce) package frozen shredded hash brown potatoes, thawed
•

ground black pepper to taste
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2 cups shredded sharp Cheddar cheese
•

1 (10.5 ounce) can condensed cream of chicken soup

•

1 (10.5 ounce) can condensed cream of celery soup
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1 (8 ounce) container sour cream
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½ pound diced ham
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2 cups cornflakes
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2 tablespoons margarine

Instructions

Preheat the oven to 350 degrees F (175 degrees C).
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.
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.
Toss cornflakes with melted margarine until coated. Sprinkle on top of the potato casserole.
Bake in the preheated oven until golden brown, 45 to 60 minutes.