For a hot summer day, try this dish for cool tuna tostadas! Lime, cilantro, and spicy sauce are combined with white albacore tuna, onion, and corn. Serve in a taco or on a tostada!
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Total Time: | 15 mins |
| Servings: | 11 |
| Yield: | 8 to 12 servings |
Ingredients
- 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 ¼ cups water
- ½ cup butter, melted
- salt and pepper to taste
- 1 (2 pound) package frozen hash brown potatoes, thawed
- 2 cups bread crumbs
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9×13 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.
Nutrition Facts
| Calories | 418 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 65 mg |
| Dietary Fiber | 2 g |
| Protein | 11 g |
| Saturated Fat | 16 g |
| Sodium | 1296 mg |
| Sugars | 5 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
In general this is a good recipe, but not this particular version, although I’m sure it tastes delicious. Hash browns just can’t hold up to baking in that much liquid; you’ll just end up with lumpy mashed potatoes. ONE can of soup would be plenty (especially if you’re using a processed cheese sauce rather than just a couple of handfuls of grated cheese) and I’d change at least one pound of those potatoes to the frozen diced kind (if not all of them.) Some diced onion or red bell pepper is a nice addition too, by the way.
I make a similar recipe but no processed cheese please. Stir in shredded cheddar instead to taste, add shredded cheddar to the top & then I use crushed corn flakes instead of bread crumbs .soooo good!
Made as written except for one thing. I read the reviews before starting and decided to reduce the water to 1/2 cup. Still too much. Don’t add ANY water. The flavor was good but this was extremely runny. My photo was as is but the consistency improved tremendously overnight in the fridge. I was going to re-photograph after being refrigerated overnight but decided against it. You need to see what it looks like straight out of the oven after resting for 20 minutes. Recipe needs some tweaks if you are serving to company.
I made this for Easter 2020. I personally was not a fan came out bland I was hoping for something a little more tasty.
Sooooo yummy!
This dish is called funeral potatoes because the Relief Society of the Church of Jesus Christ of Latter-day Saints (mormons) would traditionally make these as a casserole amongst other things for a family after a funeral so the family has one less thing to worry about. The potatoes are so good that now every LDS get together HAS to have these potatoes. Made this recipe and it tastes just like grandma made
Everyone absolutely loves these. We have 5 kids who ask for these on a regular basis. It’s easy. If there’s any leftovers they keep well. I cut the breadcrumbs down to half. Highly recommend this!
Our family doesn’t have to wait until someone passes away to enjoy this hearty dish.
I have had funeral potatos before…these potatos usually show up in meal care packages such as when my grandaddy was seriously ill or as the name says when some has passed and there is funeral…their very easy on the stomach which makes them a go to for sudden passings and passings after a long illness
I was surprised to find this recipe faceless!! We love funeral potatoes. This recipe was a bit different than what we are used to. I am giving it four stars only because the kids really loved it. I sub’d “cream of chicken and mushroom” instead of “cream of celery” and “cream of mushroom”, and milk for the water. Also, I only used half the jarred cheese (I really almost replaced this entirely) and added 1.5 c of shredded sharp cheddar. I have to say, I was really surprised how much the kids loved this recipe — when they go back for seconds and thirds…well, you know it’s good.
dont use fresh potatoes
Best cheesy potato recipe! I know them as church potluck potatoes because someone always brings something similar but this is by far the best recipe!
I did not care for this recipe.
Funeral Potatoes, or as we call them, Happy Potatoes because they are so creamy and delicious, should not be made with hash browns. They don’t hold up in the oven and turn to mush. You should use diced potatoes or frozen diced potatoes. Condensed cream of chicken, or mushroom soup, cheddar or peperjack cheese, (not cheese product)!, and can be changed up to fit any familys taste, ie: bacon, green onion, asparagus, ham. This is a wonderfuly filling dish and is always a hit at partys.
Only 4 stars b/c I didn’t follow it exactly. I took the advice of others and cut the sauce back. I just used one can of cream of chicken instead of the other 2 soups. Also, half the butter and a little less water. After that, it turned it really good. I didn’t feel it was too soupy at all.
i make mine the same as another reviewer makes them–delish!!!
My family has been making a version of this dish for years and years, it was a neighborhood staple and IS called funeral potatoes bcs it is served after funerals to the family. The way we make it though: Use shredded cheese, not cheese sauce No butter No water These changes will make the dish not soupy. Every person in the neighborhood had their own style to making it; add bacon or ham chunks, green onions, a “flake” type cereal for a crusty top, or a touch of cayenne pepper will give it a kick
Really didn’t care for these.
I had never heard of funeral potatoes until my husband requested them. Thank goodness this recipe was here. It is now a staple in our family and everyone loves them.
Oddly, our family also calls this dish “Funeral Potatoes” and that’s the title I used to search for this. As others have mentioned, I too use the cubed hash browns (or the O’Brien kind); I use shredded cheese (of the cheddar variety) and one can of soup – cream of chicken. I also use corn flakes instead of bread crumbs. Also, I add about 1/2 of an onion, diced. Awesome! A great compliment to ham. I always make this for Easter. Good for potlucks too!
Funeral potatoes are yummy, one of my fav dishes. however, this particular recipe is bland and runny. Yes, I made exactly to the recipe. I won’t use this recipe again, and advise anyone looking for funeral potatoes, to keep looking.