Funeral Potatoes

By mhatkinson

Ingredients

• 6 cups diced potatoes (6-8 peeled, diced, and cooked potatoes or 2 pds frozen, southern style, diced hash browns (not shredded))
• 1 can (10 3/4 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) (use 1 tablespoon dried onion or saute 1/4 cup fresh chopped onion in tablespoon butter until transparent)
• salt and pepper to taste
• 3 tablespoons butter, melted
• 3/4 cup corn flake crumbs

Preparation

Step 1

Cook fresh potatoes or thaw frozen potatoes. Place potatoes in 2-3 quart casserole dish or a 9x13 cake pan.

Combine soup, milk, sour cream, cheese, and onion 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 flakes crumbs. Sprinkle crumbs over casserole. Bake uncovered at 350F for 30-45 minutes or until hot and bubbly throughout.