Funeral Potatoes - cooking recipe

Ingredients

1 medium onion, diced
2 tablespoons garlic, minced (from a jar is fine)
1 -2 tablespoon margarine
1 (26 ounce) bag shredded hash brown potatoes, thawed
16 ounces sour cream (I like Daisy brand)
1 (10 ounce) can cream of celery soup
2 cups shredded cheddar cheese
3/4 teaspoon salt
2 cups seasoned stuffing mix
1 green pepper, diced (optional)

Preparation

Preheat oven to 350. In a large skillet, melt the butter over medium heat. Add the onion and garlic and saute until the onion is translucent and the garlic is fragrant. Remove from heat. Add the thawed hash browns, sour cream, soup, cheese, salt, and diced pepper (if using) and combine well. Add additional salt and pepper if necessary.
Spread the mixture into a 9x13\" (or similar) dish and bake for 50-60 minutes or until the casserole is hot in the center and the cheese is bubbly throughout.