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
Jello
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.
Enjoy!
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
Topping:
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:
Soup
Sour Cream
Cheese
Butter
Whisk well and pour over the Potatoes.
Sprinkle the Topping evenly over the Potatoes.
Bake for 30 - 35 minutes.
Enjoy!
Peace in the Kitchen!
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