Funeral Potatoes

Ingredients

• 6 cups diced potatoes*
• 1 can (10 ¾ oz.) cond. cream chicken soup
• 1/2 soup can milk
• 1 cup sour cream
• 1 cup sharp cheddar cheese, grated
• 1/4 cup grated onion (optional) **
• salt and pepper to taste
• 3 tablespoons butter, melted
• 3/4 cup corn flake crumbs

Directions

Cook fresh potatoes or thaw frozen potatoes (see *note below). Place potatoes in a 2-3 quart casserole dish or a 9×13 cake pan.

Mix soup, milk, sour cream, cheese, and onion (see **note below) and salt and pepper to taste.
If a saucier dish is desired, add 2-3 tablespoons additional milk. Mix well.
Spread sauce over potatoes.

Melt butter and combine with corn flake crumbs.
Sprinkle crumbs over casserole. Bake uncovered at 350 F for 30-45 minutes or until hot and bubbly throughout.

Notes:

* Use approximately 6-8 peeled, diced, and cooked fresh potatoes; or approximately 2 pounds frozen, southern style, diced hash browns (not shredded). ** Use 1 tablespoon dried onion or sauté 1/4 cup fresh chopped onion in 1 tablespoon butter until transparent.