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 Kat's Funeral Potatoes

·  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

Method:
Cook fresh potatoes or thaw frozen potatoes (see *note below). Place potatoes in a 2-3 quart casserole dish or a 9x13 cake pan.

Combine 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

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