Potato Casserole (Funeral Potatoes)

Ingredients

• 6 tablespoons margarine
• 1 small onion , chopped
• 1 package frozen shredded hash brown potatoes , 30 ounce
• ground black pepper to taste
• 2 cups shredded sharp Cheddar cheese
• 1 can condensed cream of chicken soup , 10.5 ounce
• 1 can condensed cream of celery soup , 10.5 ounce
• 1 container sour cream , 8 ounce
• 8 ounces diced ham
• 2 cups cornflakes
• 2 tablespoons margarine , melted

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C).

2. 2

   Melt 4 tablespoons margarine in a Dutch oven over medium heat. Add onion; sauté until translucent, about 5 minutes. Stir in 2 tablespoons margarine until melted.

3. 3

   Off heat, stir in hash brown potatoes and black pepper until evenly combined. Add Cheddar cheese, condensed soups, sour cream, and ham; stir until combined. Transfer to a large baking dish.

4. 4

   Toss cornflakes with 2 tablespoons melted margarine until coated; sprinkle on top of potato casserole.

5. 5

   Bake in the preheated oven until golden brown, 45 to 60 minutes.