Wednesday, August 22, 2007

Jolene's Funeral Potatoes

Easy recipe to just "dump" ingredients without measuring, my favorite.
1 (2 Pound) package frozen hash brown potatoes, thawed
1 (16 oz) carton sour cream
1 (10 3/4 oz) can cream of celery soup, undiluted
1 package (8 oz) shredded sharp cheddar cheese
1/2 cup butter or margarine, softened
1 tsp salt
1 tsp coarsely ground pepper
1 package toll house crackers (not one box)

Combine first 7 ingredients in a large bowl; stir well. Spoon mixture into a lightly greased 13*9 inch baking dish; sprinkle with cracker crumbs. Bake at 350 for 55 minutes or until bubbly. Yield: 10 to 12 servings.

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