Funeral Potatoes

Munchkin Mama's Note:

My version of cheesy potatoes

• Total Time: 1 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 10

• 1 medium onion, diced
• 2 tablespoons garlic, minced (from a jar is fine)
• 1 -2 tablespoon margarine
• 1 (26 ounce) bag shredded hash brown potatoes, thawed
• 16 ounces sour cream (I like Daisy brand)
• 1 (10 ounce) can cream of celery soup
• 2 cups shredded cheddar cheese
• 3/4 teaspoon salt
• 2 cups seasoned stuffing mix
• 1 green pepper, diced (optional)

Directions:

1. Preheat oven to 350. In a large skillet, melt the butter over medium heat. Add the onion and garlic and saute until the onion is translucent and the garlic is fragrant. Remove from heat. Add the thawed hash browns, sour cream, soup, cheese, salt, and diced pepper (if using) and combine well. Add additional salt and pepper if necessary.
2. Spread the mixture into a 9×13″ (or similar) dish and bake for 50-60 minutes or until the casserole is hot in the center and the cheese is bubbly throughout.