Sunday, August 3, 2014

Funeral Salad and Funeral Hashbrown Casserole

We had a funeral in the family this week and we all talked about "funeral salad" and "funeral cheese".
You all know exactly what I'm talking about.
I thought it was an appropriate time to share the recipe for Funeral Salad. I added the Funeral Potato Casserole Recipe today 3/1/2016.

Funeral Salad:

1 (20 oz.) can Pineapple tidbits, drained, and keep the juice.
1 small can of Mandarin Oranges, drained and discard the juice.
1 small box of Orange Pineapple Jello
1 small box of French Vanilla Pudding mix
1 (8 oz.) carton of Cool Whop, thawed
1 C Mini Marshmallows

In a serving bowl with a cover:
Pineapple Juice
Pudding Mix
Whisk well.

Gently fold in the following by hand:
Fold in the Pineapple and Oranges.
Fold in the Cool Whip.
Fold in the Marshmallows.

Cover and refrigerate for 3 hours before serving.

Peace in the Kitchen!

Funeral Hashbrown Casserole

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9"X13" Glass Casserole Dish sprayed with a Non Stick Vegetable Spray.

1 - 32oz. Bag of Frozen Shredded Hash Brown Potatoes.
2 - Cans of Cream of Celery Soup
2 C Sour Cream
1 C Grated Sharp Cheddar Cheese
8 TBS Butter, melted

2 C Crushed Ritz Crackers
2 TBS Butter, melted.
Mix well in a small bowl, set aside.

Spoon the Frozen Potatoes into the Casserole Pan.

In a Mixing Bowl:
Sour Cream
Whisk well and pour over the Potatoes.
Sprinkle the Topping evenly over the Potatoes.
Bake for 30 - 35 minutes.

Peace in the Kitchen!

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