Yummy Potatoes

2 lbs frozen hash browns* OR 6 cups diced potatoes

1 can Cream of Chicken soup

1/2 soup can milk

1 cup sour cream

1 cup cheddar cheese, grated

1/4 cup grated onion (optional)**

Salt and pepper to taste

3 tablespoons butter, melted

3/4 cup corn flake, crushed

DIRECTIONS:

Cook fresh potatoes or thaw frozen potatoes (see *note below).

In a large bowl, 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. Add potatoes and mix until coated.  Spray bottom of a 2-3 quart casserole dish or a 9x13 cake pan with cooking spray. Place potatoes dish.  

Crush cornflakes in a zip-locked baggie with a rolling pin.  Melt butter and pour it in with corn flake crumbs. Shake cornflakes in bag until coated with butter.  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.

"Also called "Ward Party Potatoes," "Christmas Potatoes," "Potato Casserole”,  probably many other names - but the most famous is “Funeral Potatoes” because it is often served at funerals and Church parties in Utah."