Funeral Potatoes

Funeral Potatoes (my most requested recipe)

12 large potatoes or 1 (32 oz) bag of frozen shredded hash browns

2 (103/4 oz) cans cream of chicken soup

2 cups sour cream

1 cup grated cheddar cheese

1/2 cup butter, melted

1/3 cup chopped onion

2 cups crushed corn flakes

2 Tbsp. butter melted



Peel potatoes and boil for 30 minutes, until just tender. Cool and grate into a greased 9x13 inch baking dish (or put hash browns in baking dish). Combine soup, sour cream, cheese, melted butter and onions. Gently blend into potatoes. Combine crushed corn flakes and the 2 TBS. butter. Sprinkle on top. Bake at 350 for 30 minutes. Makes 12 servings.