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Missy Potatoes

This go-to potluck dish is a delicious crowd-pleaser.

An always useful, go-to potluck dish adapted from an old Southern Living recipe. It’s the perfect dinner or brunch side for a crowd. This version is even less healthy than the original, but oh, so delicious! It’s definitely worth a splurge once a year during the holidays. You will be showered with compliments.

Serves 10 to 12 people. 


  • 1 2-pound package frozen southern-style (cubed) hash brown potatoes, thawed
  • 1 16-ounce carton sour cream
  • 1 10 3/4-ounce can cream of celery soup, undiluted
  • 2 cups (8 ounces) shredded sharp Cheddar cheese
  • 1/2 cup butter, melted and cooled
  • 1/2 teaspoon salt
  • 1 teaspoon coarsely ground pepper
  • 1 cup buttery cracker crumbs, such as Ritz, or bread crumbs


  1. Combine first seven ingredients in a large bowl and stir well. Spoon the mixture into a lightly greased 9-by-13 inch baking dish. Sprinkle with the cracker crumbs.
  2. Bake at 350 degrees for 55 minutes, or until bubbly and serve hot.

These are great reheated, too! If preparing in advance, put the cracker crumbs on just before baking.

Note: We did a little research on this recipe, and with the substitution of cornflake crumbs for the cracker crumbs on top, the recipe transforms into Funeral Potatoes, traditionally served at an after-funeral meal.

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